Black-shelled mussels with a plump, tender meat and delicate, slightly sweet flavor.
2 Kg per box
 
Our Recipe :
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. 
Bon appetit !