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Mussel time

The briny delicacy



Mussels, they're back! The best Dutch mussels come from Yerseke - the centre of fishery. Mussels can be eaten from mid-July until mid-April and come from our own North sea. These black shell-fish are okay in the Wadden Sea, however the circumstances aren't ideal. Crabs, birds or a tough storm can badly damage the mussels. That's why most of the Dutch mussels are from Zeeland (province). This is a quiet spot where mussels can live and grow in peace. 

Did you know mussels are super healthy? They're stuffed with protein, vitamins and minerals such as iron, phosphorus and selenium. They only contain 1% fat, which are even the healthy fats! 

3x Recipes with mussels

The classic preparation of this delicacy with onion, leek and white, wine we all know. Let it cook for about 5-10 minutes in a large pan on high heat. Mussels are ready once they open. There are many more ways to prepare these lovely shell-fish. That's why we have 3 tasty recipes that are just a little different. 

Before you start on these recipes, we would first like to give you a tip. Wash the mussels with cold water and check if they're all alive. The mussels that are closed can be used right away. The ones opened a little, you have to check. Gently tap on the counter. If the shell closes, you know the mussel is alive and good to eat. The broken or dead mussels, you throw away. Save the mussels in cold water before you cook them. 

1. Italian mussels
Nice and spicy with chorizo, tomatoes and Al Peperoncino olive oil.

Ingredients for 4 persons: 
4 kg mussels
1 can of tomato cubes
1 chorizo saussage
1 red onion
2 cloves of garlic
1 tbsp tomato purree 
Al Peperoncino olive oil

Preparation:
Chop the onion and garlic finely. Then, cut the chorizo into cubes or strips (this may be cut coarsly). Heat the Olive Oil Every Day in a wok or large pan and fry the onion and garlic. Add the chorizo and fry for some time. Add the tomato purree, the tomato cubes and flavor the sauce with salt and pepper. Let the sauce stew on a low heat for 10 minutes. 
After 9 minutes, add a firm sprout of chilli pepper olive oil to the sauce. 
Put the clean mussels in the pan with tomatosauce and cover with a lid. Stew the mussels in 5-10 minutes. The mussels are done when the shells have opened. 

 

Mussel recipe | Liquido d'Oro

2. Exotic mussels on the BBQ
Are you planning a BBQ and would you like to surprise your guests? With little preparation you'll have a lovely mussel dish on the table. What you need is a sealable aluminium bag that is suitable for the oven or BBQ. In this bag, the temperature can rise and it will make sure all aromas and juices remain in the mussels.

Ingredients for 4 persons (as side dish on the BBQ):
2 kg mussels
1 white onion
2 cloves of garlic
250 ml coconut milk
Al Peperoncino olive oil
1 bunch of coriander
1 stalk of lemon grass
Al Limone olive oil

Preparation:
Cut the onion in half rings and chop the garlic into pieces. Take of the coriander leaves and chop finely. Also chop the stalks of the coriander, but keep them seperate. Bruise the lemon grass. Now, add the onion, garlic, coriander stalks, lemon grass, mussels, coconut milk and a sprout of chilli pepper olive oil to the bag. Carefully close the bag, so that nothing can get out. Let it cook for about 10 minutes. Afterwards, open the bag and place everything on a  large plate. Garnish with a little lemon olive oil and the coriander leaves. 

3. Fried mussels with paprika and onion
This recipe is recommended by our friends from the Vis-Winkel-Online and is thought of in collaboration with Lekker Tafelen. 

Ingredients for 4 persons: 
1200 gr cooked mussels 
Olive Oil Every Day
2 red paprikas
2 yellow paprikas
2 large onions
Fresh basil
Fresh thyme
Fresh oregano

Preparation:
Chop the paprika and onions finely. Heat the Olive Oil Every Day in a large frying pan. Fry the paprikas, onions and fresh herbs. Is the vegetables are cooked al-dente, add the cooked mussels. Let them fry and sprinkle some fresh chives over it at the end. 
Serve the dish with pasta or rice.

Wine tip: A dry white wine of course! We really love the combination of mussels and an Italian soave.
 

Fried mussels

Written by - Valerie Molenaar

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