A delicious pot of mussels + baby potato and arugula salad
Fresh mussels with vegetables and a crisp baby potato salad with arugula
Fresh mussels with vegetables and a crisp baby potato salad with arugula
“Mussels are best eaten when there's an ‘R’ in the month” goes the saying. It would be a shame to stick strictly to that, because the mussel season is much longer than that. Did you know the season starts in July and runs until April the following year? Eating mussels when there's an R in the month would therefore make a lot more sense.
Make sure you always wash mussels well before cooking. Here's how:
-Rinse the mussels in the sink under cold water until no more sand comes off.
-Now fill the sink with plenty of cold water while the mussels are in it: open mussels will close.
-Remove the beards (those hairy-looking threads) from the mussels if necessary.
-Discard any bad mussels. These are: mussels that don't close (if you tap them and they close they're fine), unusually heavy mussels (they can be full of sand) and cracked mussels.
Now the mussels are ready to make this delicious dish!
Recipe
A classic dish of steaming mussels with vegetables and white wine, served with a warm baby potato salad with arugula and a tangy vinaigrette. Easy to prepare and perfect for a cosy dinner.
| Course | Main course |
|---|---|
| Kitchen | Dutch |
| Servings | 2 |
| Preparation time | 40 min |
|---|---|
| Total | 40 min |
Before cooking, check that all mussels are closed and discard any that are open. After cooking, do the opposite: remove any mussels that have not opened. That way you can safely enjoy this classic seafood dish to the fullest.
The baby potato salad is also delicious served lukewarm. Add extra arugula if you like for a fresher, pepperier result. A large deep pot with a lid is essential for this recipe.
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