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Mussels from Galicia with a Belgian touch
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Mussels from Northern Spain, prepared in a Flemish way ... we have already surprised many Spanish friends with this ...
Prep Time
30 min
Cook Time 15 min
Servings
pers
Ingredients
  • 3 kg fresh mussels closed, alive
  • 3 onion
  • 1 celery green
  • 3 twigs thyme fresh
  • 1 tspoon curry powder yellow, comon curry
  • 1 tblspoon olive oil
  • 1/2 tspoon grounded white pepper
Instructions
  1. First we will clean the mussels. On the outside you have to get rid of all hair and parasites (= white chalky bumps). Scrape the mussels clean with a knife. Sometimes a kind of fine hair comes out of the shell on the side. We call this "the beard". You have to pull it out. It will be easier if you first push the shell between your thumb and index finger in opposite directions so that they separate from each other for a moment. With this you also check whether there are bad (= read: mud mussel). It is therefore very important to test this with every mussel. It seems like a lot of work, but it is well worth it!
  2. Rinse the mussels in cold water and then place them completely under cold water for +/- 1 hour. This releases the sand that may be in the shell. The fresh water will also mix with the salt in the shell and so the dish will not taste "too salty" but will taste -perfect-
  3. Take a large cooking pot (which can hold all mussels). Cut the onions into fine rings. Cut the celery into fine slices. Place the vegetables in the bottom of the pot along with the thyme. Add the spoonful of olive oil. Sprinkle with the curry powder and half of the white pepper.
  4. Remove the mussels from the water and immediately place them on top of the vegetables in the cooking pot. Sprinkle the rest of the white pepper over it. Attention !: DO NOT add salt or extra water !!! If you have left the mussels in water before, the shell will be full of water. Moreover, the mussel comes from sea water and already contains enough salt.
  5. Cover the cooking pot with a lid (completely closed, the steam must remain in the pot). Put the pot on the fire. Leave on the stove for 10-12 minutes. Take the lid off and when the top shells are open you can take the pot off the heat and shake it. The intention is that the vegetables from the bottom come up when shaken. Put the lid back on the pot and cook for another 5 minutes.
  6. Remove the pot from the heat and put them on a serving dish. Make sure you add some cooking broth over the mussels.
  7. In the restaurant a "mussel sauce" was served. This was made from mayonnaise, mustard, a little vinegar or lemon and tarragon.
Prep Time
30 min
Cook Time 15 min
Servings
pers
Ingredients
  • 3 kg fresh mussels closed, alive
  • 3 onion
  • 1 celery green
  • 3 twigs thyme fresh
  • 1 tspoon curry powder yellow, comon curry
  • 1 tblspoon olive oil
  • 1/2 tspoon grounded white pepper
Instructions
  1. First we will clean the mussels. On the outside you have to get rid of all hair and parasites (= white chalky bumps). Scrape the mussels clean with a knife. Sometimes a kind of fine hair comes out of the shell on the side. We call this "the beard". You have to pull it out. It will be easier if you first push the shell between your thumb and index finger in opposite directions so that they separate from each other for a moment. With this you also check whether there are bad (= read: mud mussel). It is therefore very important to test this with every mussel. It seems like a lot of work, but it is well worth it!
  2. Rinse the mussels in cold water and then place them completely under cold water for +/- 1 hour. This releases the sand that may be in the shell. The fresh water will also mix with the salt in the shell and so the dish will not taste "too salty" but will taste -perfect-
  3. Take a large cooking pot (which can hold all mussels). Cut the onions into fine rings. Cut the celery into fine slices. Place the vegetables in the bottom of the pot along with the thyme. Add the spoonful of olive oil. Sprinkle with the curry powder and half of the white pepper.
  4. Remove the mussels from the water and immediately place them on top of the vegetables in the cooking pot. Sprinkle the rest of the white pepper over it. Attention !: DO NOT add salt or extra water !!! If you have left the mussels in water before, the shell will be full of water. Moreover, the mussel comes from sea water and already contains enough salt.
  5. Cover the cooking pot with a lid (completely closed, the steam must remain in the pot). Put the pot on the fire. Leave on the stove for 10-12 minutes. Take the lid off and when the top shells are open you can take the pot off the heat and shake it. The intention is that the vegetables from the bottom come up when shaken. Put the lid back on the pot and cook for another 5 minutes.
  6. Remove the pot from the heat and put them on a serving dish. Make sure you add some cooking broth over the mussels.
  7. In the restaurant a "mussel sauce" was served. This was made from mayonnaise, mustard, a little vinegar or lemon and tarragon.
Notes

You can buy mussels all year round, but according to my mother they are only at their best during the months with an "r". This means from September to April ...