Zeeuwse Mosselen

Step by stepInstructions

1. Soak the mussels in cold water for 20 minutes; drain, scrub, and remove beards. Discard any that stay open when tapped.
2. Melt the butter in a large pot and cook the shallots, garlic, and celery until soft.
3. Add the wine, bay leaf, and pepper; bring to a boil.
4. Add the mussels, cover, and cook 5–7 minutes, shaking once, until the shells open; discard any closed ones.
5. Remove the mussels to bowls, stir the cream into the broth, and simmer for 3 minutes to thicken slightly.
6. Pour the creamy broth over the mussels, scatter with parsley, and serve with bread or fries.