Entree: Netherlands – North Sea Coast – Zeeuwse Mosselen (Steamed Zeeland mussels served in a fragrant aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Total 22 min

Ingredients

- 3 lb (1.4 kg) mussels in shells, scrubbed and debearded
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil such as canola or sunflower
- 2 small shallots, finely chopped (about 3 oz / 85 g)
- 1 small leek (white and light green parts only), sliced thin, about 4 oz (115 g)
- 2 cloves garlic, smashed and peeled
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) fish stock or vegetable stock
- 1 bay leaf
- 6 whole black peppercorns
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, plus extra for garnish
- Lemon wedges for serving
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the mussels under cold water and discard any that are open and do not close when tapped. Set aside.
2. In a large, deep pot or Dutch oven over medium heat, melt the butter with the oil. Add the shallots and leek and cook until softened and translucent, about 4–5 minutes.
3. Add the garlic and cook 30 seconds until fragrant. Pour in the white wine and stir to deglaze, scraping any browned bits from the bottom of the pot.
4. Add the stock, bay leaf, and peppercorns; bring the liquid to a vigorous simmer.
5. Increase heat to high, add the mussels, cover the pot, and steam until the mussels open, about 5–7 minutes. Shake the pot once or twice during cooking to redistribute the mussels.
6. Remove the pot from heat. Discard any mussels that remain closed. Stir in the chopped parsley and taste the broth, adjusting salt and pepper as needed.
7. Serve the mussels immediately in deep bowls with generous ladles of the broth, lemon wedges, and crusty bread or fries on the side.