Mussels are the most popular seafood in The Netherlands. However, preparation is usually quite standard (white wine, carrots and celery). This recipe provides an alternative, with chili peppers, ginger and garlic.
Mussels are eaten here by picking one out of the shell, and then using the empty shell as a kind of chopsticks, to pull the mussels from the other shells.
- 1 tbs olive oil
- 200ml white wine
- 1 Madame Jeanette (or other) pepper
- 3cm fresh ginger
- 5 cloves of garlic
- 3kg mussels
Clean the mussels by washing them in a sink filled with clean water. If anything is attached to the mussels, scrub this off with a firm brush.
Throw away any damaged mussels.
Chop the chili pepper, garlic and ginger. Heat the oil in a large pan and bake the pepper, garlic and ginger briefly until fragrant. Add the white wine and place the mussels in the pan. Cover with a lid and leave to steam for about 10 minutes, or until all the mussels have opened.
Eat the mussels by picking one from a large shell and using that shell to pick out other mussels from their shells while eating. Throw away any mussels that have not opened. Serve with some bread.