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Everything you want to know about mussels, and more!
Enjoying mussels on the VUUR LAB. outdoor cooking stove
The sea on your plate!
Enjoying a clam casserole prepared on the BBQ together outside is always a good idea.
We recently made a large XL wok full of brand-fresh Jumbo mussels from Adri & Zoon of Yerseke.
Mussels are good for your health!
Mussels provide many good nutrients. It's really not just about the proteins and healthy fish fats.
The high iodine content of mussels is also particularly striking. There are few natural sources of iodine in the diet,
while iodine is important.
It is good for the thyroid, for memory, for concentration, for the nervous system and for maintaining healthy skin. In addition, mussels are particularly rich in vitamin B12. This is a vitamin found only in animal products.
Vitamin B12 is important for the formation of red blood cells, and it supports energy metabolism and the immune system, among other things.
Mussels are also rich in phosphorus. The mineral phosphorus is good for the skeleton and important for maintaining teeth. It also supports energy metabolism and contributes to the normal functioning of cell membranes. Finally, mussels are a source of the minerals iron and magnesium as well as vitamin A, vitamin B2 and vitamin E. Thus, when consumed regularly, mussels can contribute well to the supply of nutrients and thus to a healthy and balanced diet.
Source: Mussels. This way from Zeeland (website)
A great collaboration with Adri & Zoon from Yerseke!
Fish wholesaler Adri & Son
Adri & Son is still a true family business since it was founded by Adri Sr. in 1983.
They source fish, shellfish and crustaceans from all over the world on a daily basis.
They use as many as 25 different fish auctions at home and abroad for this purpose.
Adri & Son believes it is important that every order is delivered to its customers quickly and correctly.
The team at Adri & Son works with a heavy dose of passion and commitment to bring the finest produce from the sea to your plate!
And it is with this fine company that we at the VUUR LAB. have partnered.
They supply the fresh produce and we make it on our outdoor stove something delicious with it!
Tasty mussels swimming in the white beer! Deliciously served with our bread and herb butter.
Classic mussel recipe with white wine, mussel vegetables and mussel spices
Cooking mussels is very simple.
You can't really go wrong with this classic recipe!
We cooked as many as six kilograms of mussels at a time in our large Ø55cm wok pan.
Read how to prepare it below.
What you need (four people)
4 kg mussels (1 kg per person)
2 bags of mussel seasoning (1 bag per 2 kg)
1 bottle of white wine
2 bags freshly chopped mussel vegetables (or soup vegetables)
Large wok pan, witches' kettle or other pan + loose lid
Wood, charcoal or briquettes
Baguette
Sauces such as garlic sauce, mango curry sauce and fresh herb butter
How do you make it?
Put the mussels in a large tub or sink
Rinse the mussels. Sort out the mussels that are open or broken.
Put the clean mussels in a large pan, witch-kettle or wok pan
Sprinkle the mussel spices over the mussels
Pour the bottle of wine into the wok pan
Stir briefly and put the lid on the pan
Increase the heat and cook the mussels in the pan with the lid on
Within 5-10 minutes the mussel pan is ready, because you are firing with real wood the cooking time may vary, keep a close eye on it. When the mussels open, it's ready!
Put the mussel pan on the table and enjoy.
EAT TASTY!
Choose mussel herbs from Adri & Son
Adri & Son clam herbs in bag.
One bag is suitable for about 2 kilograms of mussels.
These mussel spices are meant to give the mussels a nice flavour.
Mussels are delicious paired with chips and salad and this is generally done a lot.
Adri & son's mussel spices complete the dish.
When do you eat mussels?
You can eat mussels when the "r is in the month". This is what people used to say.
But that is different today.
Because refrigeration used to be less good, mussels had a limited shelf life.
But these days, that is no longer a problem!
The mussel season runs from July to mid-April in the following year.
So new mnemonic is, mussels can be eaten when the "r is in season": summer, autumn and winter!
Cozy cooking food together and enjoying it around the fire
Friendship lives as long as the pot is on the fire - Desiderius Erasmus
Basic recipe for mussels
Always delicious! Mussels with white wine and mussel vegetables.
Together with Adri&Zoon's mussel spice mix, this is guaranteed to be a feast!
Wash the mussels well, see tips&tricks below
Put the mussels in the wok pan along with the herbs, mussel vegetables and Sauvignon Blanc
Cover and cook for about 15 minutes
Serve them nicely with bread and sauces of your choice!
Our recipe for mussels in wheat beer
Rinse the mussels under cold water. Discard mussels with a broken shell. See tips&tricks below.
Pour a dash of olive oil in the wok pan.
Peel and chop the onions. Clean the celery and cut the stalks into pieces. Clean leeks and cut into rings.
Sauté the onions, leeks and celery in the oil until translucent.
Peel and shred the garlic. Add the garlic to the pan and fry briefly.
Add the mussels to the vegetables. Add pepper to taste.
Add the white beer. Season with a few sprigs of thyme and a few leaves of bay leaf or other fresh herbs.
Put a lid on the pan and cook the mussels until they are all open. But don't let them cook for too long: the shorter the mussels are open, the juicier!
Adding a few lumps of butter will make it taste deliciously smooth!
Tips & tricks
The mussels of the fishmonger You can put them in cold, salted water an hour before cooking.
The mussels themselves will spit out sand and dirt. Moreover, this is how you keep them alive.
When you buy mussels, you generally buy them pre-packaged.
Because of that packaging, they are often already slightly open and slightly slower to react.
But to check if they are good, hold them under the cold tap.
If they close, then they are good.
When in doubt, push on the clam or tap them vigorously against the countertop:
after a few moments, they will close. If not, discard them.
If the mussels are really wide open, you should always throw them away.
If a mussel stinks, is heavy or damaged you throw them away.
These are no longer good and can make you sick!
Also discover our delicious cheese fondue
Dip your cooked mussels in the cheese fondue
Did you know you can combine seafood with cheese fondue just fine?
Our favourite is the French blue vein cheese fondue Combined with cooked mussels.
Discover this delicious flavour combination soon!
Will you let us know what you think?
