Ingredients: 4lbs of Hollander & de Köning mussels. 1 stick of celery, chopped 2 onions peeled and diced 1 large carrot, peeled and sliced 1 large leek, washed and sliced ½ red pepper, diced ½ green pepper diced 1 clove garlic, crushed ¾ pint of white wine. 1 Bay leaf fresh coriander leaves 1 tsp olive oil Salt and freshly milled black pepper
Wash the mussels under running water and scrub the mussels with a stiff brush. Discard any open mussels that do not close within 30 seconds if you tap them.
Note: Do not chop the vegetable too finely as their color, texture and flavor are part of the enjoyment of this dish.
Put a teaspoon of olive oil, the chopped vegetables, herbs and garlic in a large pan with a close fitting lid and stir-fry them for a minute or two only. Add the wine, ½ tsp salt and plenty of freshly milled black pepper. Place the pan on a very high heat. As soon as the liquid is boiling, add the mussels and put the lid on the pan, ensuring a good tight fit. Steam the mussels for just long enough so that all the mussels are open, but no longer than that, or the mussels will be less tender. Serve immediately in a warmed serving dish. The crusty bread is delicious if dipped in the broth in the pan.
In Northern Europe, this dish would also be served with some dipping sauces for the mussels.