Zeeland mussels with pastis
|2 kg Prins & Dingemanse mussels||chopped parsley|
|pastis (aniseed drink)|
|fresh or dried herbes Provençal|
Add the mussel vegetables to the bottom of a large pan with some herbs and peppercorns. Add the drained mussels (do not rinse) and a dash of pastis. Put the pan on a high heat for 3 minutes, shake the content and shake again after another 3 minutes. Serve on a large dish with chopped parsley. Variation: substitute the pastis with Wortegemsen (lemon gin).
- Dutch bottom-culture mussels