Dutch Mussels is a traditional appetizer of the Amsterdam cuisine it is so tasty that is preferred by most of the population.
- 1.7 kg fresh mussel in the shell
- 210 g dry white wine
- 190 g clean leek (only white and light parts)
- 140 g lightly smoked streaky bacon, thickly sliced
- 1 tbsp oil (sunflower is recommended)
- 35 g unsalted butter
- Fine sea salt and milled black pepper
1. Wash and clean well the mussels then put them into a sauteuse pan with the wine. Bring to boil and cook until all the musselsí shells are open, then remove the mussels from the pan (they must be dry).
2. Cut the leek in halve lengthwisethen cut them in finger-thick slices, also cut the bacon in small pieces. Heat oil in a large skillet at medium heat, stir-fry the bacon inside the skill (do not let the bacon become crispy). Add the leek into the skillet and stir-fry until they are soft.
3. In low heat, add butter and wait until it is melted, then stir in the mussels. Simmer the mix enough time for the mussels are warm, add salt and be generous with the pepper.
4. Serve in a hot dish with bread on the side.