Dutch Mussels (Breeda)


Hey, I’m Breeda from Holland and I’m a new recruit here on Alpha Dog Food – this is my first post.

I promised that I would add a couple of traditional Dutch recipes and today I’m gonna tell you about our equivalent of the French Moules Mariniere – ours is mussels with saffron and ginger and you can make it for either a starter or a main course. It’s great for a romantic meal with your lady because eating with your fingers is always that bit more sexier don’t you think. This recipe comes from a 15th century manuscript so it’s been tried and tested for a while.

If you are a lady over 18 and interested in joining in on Alpha Dog Food yourself, take a look at our ‘New Recruits’ page on this blog.





For a light main course for two, use the measures below (reduce by half to make it a starter). Try to fnd the largest mussels you can (New Zealand green-lipped mussels are just the best).


  • 1 kg (about 2 lbs) of large mussels
  • 2 handfuls chopped parsley
  • 1 onion chopped as finely as you can
  • 2 tablespoons of olive oil
  • A handful of grated fresh ginger (or ½ teaspoon of ground ginger if you don’t have fresh)
  • 4-5 threads of saffron crushed (try to buy it already crushed you don’t need much – a pinch or two)
  • ½ litre of dry white wine (about a pint)
  • A small cup of water
  • Knob of butter
  • Salt and pepper to taste


How To Cook It

Clean the mussels if necessary (remove any beards, outer debris or materials from the shells), in cold water.

Put a tablespoon of the olive oil in a frying pan and gently cook the onions until soft.

Add the mussels to a large saucepan (one with a lid) with 1 tbsp of the olive oil and the salt and pepper if you are using it. Allow to cook over a medium-high heat for a moment or two until it begins to sizzle.

Now add the white wine, water, onions, saffron and ginger (mix it all together first and give it a good stir) and put the lid on the saucepan, returning to the heat, shaking occassionally.

Once the mussels have opened (this should take just a few minutes) remove from the saucepan and put the mussels (still in their shell!!)  into a bowl – use a slatted spoon so that the broth drains back into the saucepan. Throw away any mussels that have not opened.

Reduce the broth by about ¼ over a medium-high heat then add the knob of butter  and stir in well.


How To Serve It

Place a portion of mussels in a wide bowl and pour some of the broth over them. Sprinkle the chopped parsley over the mussels and serve with crusty bread, a side salad and a glass of white wine.




Mussels with Saffron and Ginger


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