Roëll de Ram describes a Zeeland meal in Verliefd op Nederland with a small pot of mussels, fries and a glass of white wine. She names Yerseke, Bruinisse and Philippine as mussel villages. The meal she describes is easy to picture at home. Start with the mussels, choose a side you want to eat with them and put a small bowl of sauce within reach.
Read the label when you shop
Yerseke also plays a role before the mussels reach the table. The Dutch mussel sector describes cultivation in the Eastern Scheldt and the Wadden Sea, as well as supplies from other parts of north-west Europe. Mussels grown in several of those areas can be processed and packed in Yerseke and sold as Zeeuwse mosselen. Check the growing area on the pack to see where your mussels were cultivated. Dutch mussel cultivation areas
Buy mussels from a fishmonger or supermarket and follow the preparation instructions for the product you buy. Decide how you’ll serve them before you start cooking, so the dishes, sides and sauce are ready when the mussels are.
Choose fries or bread
Fries are part of the meal de Ram describes. Put them in a dish of their own so people can help themselves while they eat the mussels. If you’re serving a dip, a small bowl beside the fries lets each person decide how much to use.
Bread suits a table where you want to catch the liquid left in the bowl. Slice it before you cook and leave it within reach of the serving dish. A leafy salad can add a crisp bite. Choose fries or bread according to what you want alongside the shellfish.
Decide where you want the seasoning
A seasoning blend gives flavour to the preparation. Verstegen mussel seasoning combines vegetables, herbs, pepper and seaweed. Use the blend as directed on its packet.
A dip comes into play at the table. Devos Lemmens mussel and fish sauce is a prepared dip with mustard, vinegar and lemon. Spoon it into a separate bowl so diners can taste the mussels first and add sauce as they eat. It can sit beside the fries, too.
Make room for the shells
Set a spare bowl in the middle of the table for empty shells. With the serving dish and shell bowl in reach, people can take a few mussels at a time and keep the space in front of them clear. Set out napkins and bring the side to the table before you carry over the mussels.
For a meal close to the one in the book, choose fries and offer white wine if it suits the table. For a simpler supper, a bowl of mussels with bread and a dip is enough. Give the mussels the centre of the table and let everyone decide what goes with their next bite.
From the Pantry Bookshelf. Roëll de Ram, Verliefd op Nederland. De meest bijzondere plekken dicht bij huis, Kosmos Uitgevers, p. 60.