Steamed mussels with lemon and celery
|2 kg Prins & Dingemanse mussels||2 tablespoons of celery|
Put 500 gram of fresh Prins & Dingemanse mussels in a transparent oven bag. Grate some lemon zest in every open bag, and drizzle the mussels with the juice from a quarter of a small lemon. Add a tablespoon of roughly chopped celery and shake the bag until the content is mixed well.
Preheat the oven to 200 degrees Celsius. Put the closed bags on the rack and “steam” the mussels for 10-12 minutes until they are done. Empty the mussel bags into deep plates. Serve immediately with lemon mayonnaise, chips and/or crispy fried bread.
- Dutch bottom-culture mussels