Zeeuwse mussels

Name: zeeuwse mussels
Total time: 25 min
Yield: 3
Ingredients: 2 kg mussel; 1 leeks; 1 onion; 20 gram parsley; 10 gram celeriac; 1 tablespoon tablespoon mustard

Ingredients

2 kg mussel
1 leeks
1 onion

20 gram parsley
10 gram celeriac
1 tablespoon tablespoon mustard

Directions

Rinse the mussels under running water.
Remove broken mussels.
Give mussels that do not automatically close a big tap on the work surface.
Throw them away if they still do not close.
Put the mussels in a large pan and grind a good pepper.
Cut the leeks into thin rings and cut the onion.
Divide the leeks, onion and herbs between the mussels.
Do not add water, there is enough moisture from the mussels themselves.
Put the lid on the pan and bring the mussels to the boil.
Let the mussels cook over medium-high heat for six to eight minutes until all the shells are open.
Shake the pan regularly.
Put a ladle of mussel liquid from the pan in a bowl and stir in the mustard.
Put the mussels in large deep plates.
Serve the mustard sauce to dip the mussels.