As of today, the new harvest of real Zeeland mussels from Fish Tales, the sustainable fish brand that chef and fish expert Bart van Olphen is co-owner of, is back in the store. Here Bart's tips for preparing perfect Zeeland mussels (Source:Het Zeeuwse Mossel cookbook)
DOs
Be careful with salt
The shells of the fresh mussels still contain the salty water from the sea. The mussels themselves often make a dish salty enough. So always taste. If you only use mussel meat, you will be more inclined to reach for the salt pot.
Little moisture
It is a misconception that you should cook mussels in large amounts of water, wine or other liquid. Mussels are actually steaming cooked. So high heat and a lid on your pan. Use at most a thin layer of water or some added moisture such as wine, sherry or, for example, pernod to give flavor to the moisture that comes out of the mussels. But what you really want is to taste the sea.
Short &powerful
Cook your mussels briefly over high heat. Once they open, they're done. If you cook them longer, they will become dry and tough. If you want to fry mussels after cooking, let them cool well first. Then they keep a nice shape and texture.
Baking? Then cool!
If you want to fry mussels after cooking, let them cool well first. Then they keep a nice shape and texture.
Cut vegetables
When preparing mussels with vegetables, remember that the mussels will cook quickly. Make sure that the vegetables are cut so small that they are cooked at the same time as the mussels.
Better full than a lot The mussel size on the packaging refers to the number of mussels per kilo. More important, however, is how full the mussels are. Start with 750 grams per person for a main course, but then the tasty full mussels. This leaves you with over 200 grams of meat weight.
DON'T
Not too much at once
Do not prepare too many mussels at once, no more than 1.5 kilos in one pan. This is to ensure that all mussels are ready more or less at the same time and that they absorb enough flavour.
Discarding moisture
The liquid produced by the preparation of the mussels is an excellent stock for sauces or soup, for example.
Pour in all sauce
If you cook mussels in the shell, it is wonderful to serve the liquid from the pan on the side. Make sure you don't add everything, because the last bit (the bottom in the pan) can contain some sand.
Also good to know
• The mussels you buy in the trays have already been washed and are virtually sand-free. As soon as the mussels come ashore, they are watered, rinsed and sand-free in the factory. That is why you no longer have to scrub the mussels intensively before you use them in the kitchen. Just as easy and just as tasty.
• Tap mussels that are open against, for example, the edge of your counter. If they close again or if they move, you cook them with it. Is there no life left in it? Then throw them away. The mussels are now ready for use.
Photo credits:David Loftus©
