Dutch Mussels


Here in Holland you can eat mussels in almost every restaurant when they're in season. Served in a pan. Try our Dutch mussels recipe, ready in 15 minutes.

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Dutch mussels
Veronique van Ohmydish

Made by Véronique

Published at 2015-11-11, this recipe is for 2 people and takes 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 12-08-2023

15 minutes 2 people Main course
Dutch mussels


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  • 2 kg mussels
  • 50 gram butter
  • 150 ml dry white wine
  • half a leek
  • 1 medium carrot
  • 1 onion
  • 2 bay leaves
  • 1 garlic clove
  • small handful of celery leaves
  • few sprigs of parsley
  • a few peppercorns
  • salt to taste
Dutch mussels ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • colander
  • Mussel pan or Dutch oven
  • oven mitts

Dutch Mussels

15 minutes 2 people Main course

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Mussels and food safety

a little word of advice: there is very little risk when handling mussels that are freshly purchased. Before cooking, in preparation, check every mussel. Proper mussels should be tightly closed.  

Discard any mussels that are cracked or broken. If a mussel is open, tap it against the counter. Tapping triggers a reaction, so live mussels will close their shell immediately.

If a mussel does not close after tapping, discard it. It already has died and there is a higher risk of eating already dead mussels.

Simply follow your instincts and remember this: before cooking: shell closed after cooking: shell opened which basically means that you can skip eating the mussels that are still tightly shut, even after cooking.  

Dutch mussels
Dutch mussels

Preparation -- 10 minutes

Peel the onion, garlic clove and carrot. Rinse leek, parsley and celery leaves. Clean the mussels under running cold water and check every mussel. Chop the onion, garlic, carrot and leek in small pieces.

Roughly chop the parsley and celery leaves.

Cooking the Dutch mussels -- 5 minutes

Heat butter in the mussel pan or dutch oven. Saute the chopped onion, garlic, carrot and leek for a few minutes. Add the mussels, white wine, parsley, celery, bay leaves, peppercorns and salt and then place the lid on.

Cook them on high heat for a maximum of 5 minutes, or until all the mussels opened up. Meanwhile, shake the pan using the oven mitts. Done! amazing how simple this really is, don't you think? 

Serve with bread, fries, salad and mostly garlic sauce. Make sure to try out our dill bread recipe, it goes great with mussels!

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