Ingredients for blue mussel casserole
You will need blue mussels, leek, onion, celery and cream.
Estimate 3/4 - 1 kilo of blue mussels per person if you are making this casserole for a main course.
Check your blue mussels
Wash their shells in cold water.
Remove the byssal threads - these are the threads which the shells use to attach themselves to rocks or jetty posts. Mussels should be closed or should close when tapped. Broken shells and those that don't close should be discarded.
Coarsely chop the onion, celery and leek.
Place 1 tablespoon of butter or oil and about 1 decilitre of the onion, leek and celery mixture in casserole dish. Add one kilo of blue mussels and place the pan on a glowing hot hob.
Boil the blue mussels for 2 minutes.
Shake the pan and continue boiling until all the shells have opened.
Now you can season your mussels if you like. Here, for example, you can mix a little little curry paste into cream, pour it over the blue mussels, boil them and shake the pan a little.
Ready to serve
Now all you have to do is place the casserole dish on the table and serve with a little white bread. Suggested recipes: Blue mussels Asiatic style