Lessons: Cooking class
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Mussels
by courtesy of Kurt Petrus, Vierboete restaurant, Nieuwpoort, Belgium / January 2006 |
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Belgians are real mussel addicts. Every season, (starting from mid July till early April) they are happy when the new mussels arrive.
Eventhough mussels are a dutch product, the Belgians are the biggest fans. Mussels are bred in the Dutch Waddensea and the Oosterschelde river, and are called ‘Zeeuwse mosselen’ over here.
Health food: Mussels are very healthy and tasteful, they contain a lot of proteins, calcium, phosphor and vitamines. So many good things, straight from the sea! |
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1. ingredients for 2 persons:
2 kg mussels, 2 big onions,
2 celeries, 1 dl white wine
salt and peper |
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2. cut the onions:
if you use a big sharp knife it will be easier to cut smaller pieces |
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3. cut the celery:
first in horizontal slices and then vertically |
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4. a decent cooking pot:
use a cooking pot with a large lid, put the mussels in first, the onions and the celery on top |
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5. white wine is the secret:
add salt and peper, top off with 2 dl dry white wine (this is the chef’s hidden secret) |
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6. cook the mussels:
put a big fire on and make sure the pot is big enough so the mussels have space to open their shells |
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7. shake, rattle and roll:
shake the pot with a rotating movement so that the mussels from the top move to the bottom, so every mussel gets equally hot and opens |
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8. fry belgian fries:
check cooking class n° 1 for the ‘belgian fries’ recipe |
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9. the finishing touch:
put the hot mussel pot on a plate, add a little bowl to put the empty shells into |
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10. serve the mussels:
with belgian fries and a crisp dry white wine |
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11. have a nice meal! |
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