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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”.
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.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Stuffed Zeeland mussels
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Ingredients:
- 1 kg Zeeland mussels
- 2 shallots
- 60 ml White wine
- Freshly ground pepper
For the snail butter:
- 1 shallot
- 150 gram soft butter
- 20 gram fresh chopped parsley
- 2 chopped garlic cloves
- 20 gram breadcrumbs
- little salt
- Freshly ground pepper
- cayenne pepper - if you want it a little spicier a pinch
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.
Would you like to try out more recipes such as Stuffed Zeeland mussels? Take a look at the recipes below
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Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest 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!
Yummyrrrr
seems delicious
The real person!
The real person!
I can definitely recommend them! Gr Francine