Dutch musselsoup - Zeeuwse mosselsoep

[Chufi]

Dutch musselsoup - Zeeuwse mosselsoep

Serves 4 as Appetizeror 2 as Main Dish.

Zeeland is the Dutch coastal province that is famous for it's mussels. This is an old fashioned recipe for musselsoup, flavoured with two types of celery: celery root and celery leaves. If you can't find the celery leaves, use more parsley.

• 1 kg mussels, cleaned
  
• 1 l water
  
• 1 onion
  
• 1 leek
  
• 1 fat carrot
  
• 1/4 celery root (about 200 grams)
  
• 50 g butter
  
• handful of celery leaves
  
• handful of parsley
  
• salt, pepper
  

Put the mussels in a pan with the liter of water and salt. Bring to the boil and cook for 5-10 minutes or untill all mussels have opened.

Drain (saving the cooking liquid!). Sieve the cooking liquid through some kitchen paper, making sure there is no sand or grit left in it.

Take the mussels from their shells.

Chop up all the vegetables, fairly small.

Melt the butter in al large pot and sautee the vegetables for 10 minutes. Add the sieved mussel cooking liquid, bring to the boil and cook for 15 minutes. The vegetables should be well done.

Chop up the herbs and add them to the pan together with the mussels. Heat through, briefly, and serve with good crusty bread, and butter.

From the Dutch Cooking thread

Keywords: Soup, Easy, Main Dish, Appetizer, Fish

( RG1467 )