Stuffed Zeeland mussels – the tastiest mussels recipe

Estimated reading time: 3 minutes

Stuffed Zeeland mussels

The Zeeland mussels are available almost all year round, in the past it was said that it was only when there was an "R" in the month that it was the right mussel season. But nowadays there is refrigerated transport and the way of harvesting allows it to say: When the “R” is in season. So that's summer, autumn, winter! And fortunately because these homegrown mussels are of course delicious. stuffed mussels

We make stuffed Zeeland mussels with “snail butter”. This is a type of butter that is also used to stuff snails before they go into the oven. A nice snack to serve on an amuse-bouche spoon during a party. You can fill them in advance and bake them in the oven just before serving. The inspiration for the recipe comes from my cookbook “Kookschool classic”.

For a few well-filled amuse-bouche bowls with stuffed Zeeland mussels:

Stuffed Zeeland mussels
  • 1 kg Zeeland mussels
  • 2 shallots
  • 60 ml white wine
  • Freshly ground pepper

For the snail butter:

  • 1 shallot
  • 150 grams soft butter
  • 20 grams chopped parsley
  • 2 chopped garlic cloves
  • 20 grams breadcrumbs
  • little salt
  • Freshly ground pepper
  • (if you want it a little spicier a pinch of cayenne pepper)

And this is how you make the stuffed Zeeland mussels:

- First wash the mussels under cold water, if necessary remove the “beards”, which are the hairy strands.
-Discard the mussels that are broken or that don't close when tapped, let them drain in a colander.
-Now make the snail butter. To do this, chop the shallot and mix all ingredients in a bowl, set the butter aside.

-Take a large stockpot and add one chopped shallot, the wine and the ground pepper.
-Add the mussels, put the lid on the pan and let it cook on high heat for 5 to 6 minutes. You can stir occasionally.

- Remove the pan from the heat when all the shells are open. Be careful not to cook too long because then the mussels will shrivel.

- Drain them and then put them in the fridge.

-Heat the grill of your oven.

-Take in the mussels and remove the top shell.
- Spoon a little snail butter into each shell with a mussel (If the mussel fell out during cooking, put it back in a shell of course)
- Finally, place the shells on a baking tray and grill them for about 2/3 minutes.

Serve the mussels on nice amuse-bouche spoons or a bowl and serve with a nice bubble! Really happening.

Stuffed Zeeland mussels

Stuffed Zeeland mussels

The Zeeland mussels are available almost all year round, in the past it was said that it was only when there was an "R" in the month that it was the right mussel season. But nowadays there is refrigerated transport and the way of harvesting allows it to say: When the “R” is in season. So that's summer, autumn, winter!

How many stars do you give this recipe?

4.9 of 21 comments
print Pin
Rate recipe
Hallway: amuse-bouche, tapas
Kitchen: European
Keyword: Mussels
Preparation time: 15 minutes
Preparation time: 15 minutes
Total time: 30 minutes
Servings: 4 people
calories: 157kcal
Author: Francine
Save this recipe

You need:

Ingredients:

For the snail butter:

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • First wash the mussels under cold water, if necessary remove the “beards”, which are the hairy strands.
  • Discard any mussels that are broken or that don't close when tapped, and let them drain in a colander.
  • Now make the snail butter. To do this, chop the shallot and mix all ingredients in a bowl, set the butter aside.
  • Take a large stockpot and add one chopped shallot, the wine and the ground pepper.
  • Add the mussels, put the lid on the pan and let it cook on high heat for 5 to 6 minutes. You can stir occasionally.
  • Remove the pan from the heat when all the shells are open. Be careful not to cook too long because then the mussels will shrivel.
  • Drain them and then put them in the fridge.
  • Preheat the grill of your oven.
  • Add the mussels and remove the top shell.
  • Spoon a little snail butter into each shell with a mussel (If the mussel fell out during cooking, put it back in a shell of course)
  • Finally, place the shells on a baking tray and grill them for about 2/3 minutes.
Rate this recipe Promotion partner of Verdify
Have you ever tried this recipe?Mention @delicioushappen or tag #delicious snacks!

Would you like to try out more recipes such as Stuffed Zeeland mussels? Take a look at the recipes below

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on FacebookPinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

Home » Recipes » Appetizers » Stuffed Zeeland mussels – the tastiest mussels recipe

7 thoughts on “Stuffed Zeeland mussels – the tastiest mussels recipe”

  1. Pingback: Zeeland mussels in curry sauce - Delicious Happen

  2. Pingback: Garlic mussel pasta with sea lavender - Delicious Happen

  3. Pingback: Zeeland mussels a delicacy - Delicious Happen

  4. Pingback: Zeeland mussels from the plancha - Delicious Happen

Give a reaction

The email address will not be published. Required fields are marked with *

Review recipe