How do you know if a mussel is still good to cook?

Rinse the mussels in cold water. Does a shell remain open? Tap it briefly with the back of a knife or against the countertop. If the shell closes, it's good. If it remains open or is broken, throw it away. Mussels that are still closed after cooking should also not be eaten.

How many kg of mussels do you count per person?

For a main course with fries, you count an average of 1 kg of mussels per person. With 4 kg of mussels from this recipe, you have the perfect portion for 4 people.

What can you do with leftover mussels?

Definitely don't throw them away! Remove the leftover mussels from the shell and store them in their own cooking juice in the refrigerator. You can serve them cold the next day in some vinegar, briefly sauté them in butter with garlic, or use them in a quick, rich mussel soup.

How long should you cook the mussels?

After 2 minutes, shake the mussels in the pot and let them cook for another minute on high heat. Check if the mussels are open and remove from the heat.

Prepare mussels nature with fries

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20min

•

Easy

Dive into the kitchen with me for the ultimate Belgian classic: make mussels nature with golden, fresh fries and a creamy mussel sauce. Nothing better than a large steaming pot full of goodies on the table for everyone to dig into, right? With this simple and quick recipe for mussels nature, you can conjure up the pure taste of the North Sea on your plate in just 20 minutes. And because we love to vary in the kitchen, I'll give you a few of my favorite surprising toppings to make it extra fun.

Be sure to also try my mussels à l'escargot from the pan.

Ingredients

What do you need?

Quantity: 4P

Mussels
4 kg mussels
1 knob of butter
1 large onion
4 stalks of celery
1 bunch of parsley

Toppings
Sautéed sea asparagus with butter and pepper
Furikake (a Japanese sprinkle of sesame, nori sheets, and wasabi, bonito…)
Crispy chili oil

Mussel sauce
4 tbsp mayonnaise
1 large tbsp mustard
1 tbsp vinegar
Pepper and salt

Fresh fries

4 kg mussels
1 knob of butter
1 large onion
4 stalks of celery
1 bunch of parsley

Sautéed sea asparagus with butter and pepper
Furikake (a Japanese sprinkle of sesame, nori sheets, and wasabi, bonito…)
Crispy chili oil

4 tbsp mayonnaise
1 large tbsp mustard
1 tbsp vinegar
Pepper and salt

Fresh fries

Preparation method

How do you make this?

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Pour your mussels into a sieve and leave SAP away if necessary. Let your sink full of cold water, put mussels in it, check for broken shells or mussels that no longer close after rinsing. Throw it away.

Peel and cut the onion into fine rings, finely chop the celery. Add a lump of butter in one large pot or 2 smaller pots with lid, which works the easiest because you have to shake, divide onion and celery and let it bake, sieve the mussels and add, season with salt and pepper, put lid on it. After 2 minutes you shake up and cook for 1 minutes at high temperature. Check if the mussels are open and turn off the heat.

Fry the fries. Fry the salicornia short and powerfully in butter with some pepper. Put everything on the table and serve in a deep plate, choose your favorite toppings.

Tips

Try out all your toppings, you will be amazed at how many different flavors the mussel can take on, and fun is guaranteed at the table!
Do you have leftover mussels? Then remove them from the shell and store them in the juice. You can also serve them in vinegar or make mussel soup from them!