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Mussels from the Oosterschelde, cooked with onion, leek and celery. The season runs from July into spring.
Yerseke
The village on the Oosterschelde is the centre of the Dutch mussel trade. The auction is there, the growers are there, and the beds lie just offshore.
How the season works
The first mussels land in mid July. Early in the season they are smaller, later fuller. The old rule about months with an r no longer holds, because cultivation has changed.
The pot
Mussels go into a pot with onion, leek, carrot and celery, with a little water or wine. They are done the moment they open, and longer cooking turns them rubbery.
The ones that stay shut
Mussels still closed after cooking get thrown out. So do any already open before it.
Where to find them
Restaurants in Yerseke and along the Zeeland coast, in season.
Where to try it
Places in our directory that serve this