Easy, economical, tasty, this is a recipe that has to be followed to the letter with first-class ingredients, no cream or wine and a very exact cooking time. The flesh should be cooked exactly right to retain its flavour.
For 4 people
2 kilos of Zealand mussels
2 branches of celery
butter, water, salt and pepper
Instructions : Thoroughly wash and brush the mussels. Chop onions and celery into small cubes. Take a high-sided and deep receptacle such as a casserole dish or stewing pot. Put butter and vegetables in the pot and cook for 3 minutes. Add water. Bring to the boil and keep boiling on a high flame. Throw in the mussels. Allow to cook for 7 minutes exactly. Season to taste. Serve scalding hot from the casserole dish accompanied by thickly-sliced French fried potatoes or a salad.