Cooking & Baking

Easy Mussels

It’s mussel season people.

A few weeks ago my friend, Daan, and I had the pleasure to witness the first mussel catch of the year. We were out on a fisher boat with a whole bunch of people from the press and watched another boat catch the mussels. Half an hour later we arrived at a dry sandbank where we ate the freshly caught and cooked mussels. It was truly magical to have lunch in the middle of the sea. I will never forget this amazing experience. Thank you very much for such good care and a fun day.

Cooking mussels is so incredibly easy. I always cook 1 kg of mussels per person, this sounds like a lot but it’s not as it’s the sells that weigh the much but not the actual mussels that are inside.

Mussels are cooked when they pop open, do not eat closed mussels!

Easy Mussels

Print Recipe
Serves: 1 Cooking Time: 5 minutes


  • 1 kg mussels
  • 1 onion
  • 4 celery sticks
  • 50 gr Kerry Gold butter
  • 150 ml beer (lager)
  • salt and pepper (to taste)



Chop the onion in half rings and the celery in bite size pieces.


Put the onion with the celery and the butter in a deep pan. Add the mussels on top.


Pour the beer over the mussels and add salt en pepper.


Cook for 4 minutes on high fire.


Toss the pan until the vegetables are on top of the mussels and cook another 1-2 minutes.


Serve with chips or bread. I don't like to use mussel sauce as it takes away the flavour of the mussels.

If you are in The Netherlands, Belgium or the UK you can get the fresh Zeeuwse mussels from Fish Tales. Fish Tales is a Dutch sustainable seafood brand founded in 2014. You can find their tasty red curry mussel recipe over here.


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