Description
Delight in these Dutch mussels cooked with aromatic vegetables, herbs, bacon, and white wine, finished with a touch of cream for a rich and savory dish.
Ingredients
Units
Scale
- 2 kilograms mussels
- 1 carrot, diced
- 1 onion, diced
- 1 celery stick with leaves, diced/chopped
- 100 grams bacon, diced
- Few sprigs of parsley, chopped
- Few sprigs of thyme
- 1 glass of white wine
- 125 ml cream
Instructions
- Rinse the mussels thoroughly and remove any beards. Discard any mussels that are damaged or remain open after tapping.
- Dice the carrot, onion, celery, and bacon.
- In a large pan, fry the diced bacon until it is nice and crisp. Remove the bacon and set aside, leaving the bacon fat in the pan.
- Add the diced vegetables to the bacon fat and fry until they are soft and aromatic.
- Return the bacon to the pan and add the parsley and thyme.
- Pour in the white wine and bring to a simmer.
- Add the mussels to the pan, cover, and cook over medium heat for about 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- Stir in the cream and allow it to heat through for an additional 2 minutes.
- Serve immediately with bread to soak up the flavorful broth.
Notes
Ensure mussels are fresh by discarding any that are damaged or remain open after tapping. Serve with bread to soak up the broth. Avoid overcooking to prevent rubbery texture. Discard any mussels that do not open during cooking to avoid food poisoning.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Dutch
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Carbohydrates: 15
- Fiber: 3
- Protein: 40
- Cholesterol: 100