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: European
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Carbohydrates: 15
- Fiber: 3
- Protein: 40
- Cholesterol: 100