Mussels from Texel

When I was visiting Texel, an island of the Netherlands, I loved these mussels! Normally, and more traditionally, mussels are cooked in white wine. However on Texel they prefer to cook the mussels in one of their famous local beers: “Skuumkoppe”. The name refers to the white frothy water at the top of a wave in the sea. This beer is a dark wheat beer with a fruity aftertaste and has some hints of caramel.

And I need to admit, these mussels were delicious!

Mussels from Texel

Servings 2 people
Prep Time 5 minutes
Cook Time 10 minutes


  • Cooking Pot
  • Bowl
  • Sieve


  • 3 Carrots
  • 2 cloves Garlic
  • 1 Onion
  • Bunch of Spring Onions of 1 Leek
  • 1 Bay Leaf
  • Some Thyme
  • 3 tbsp Olive Oil
  • 2 kilo Mussels
  • 1 bottle Skuumkoppe 330 ml (about 1 ½ cup)



  • Make sure to remove the mussels of which the shell is damaged or broken. Add the mussels to a bowl with cold salted water. By keeping the mussels in here for 5 minutes, they will release any sand.
  • Cut the garlic and carrot in slices, the onion in rings and the spring onions in 1cm pieces.


  • Pour some olive oil in the cooking pot and turn the heat on.
  • Add the garlic, onion, carrots, spring onions, thyme and bayleaf. Cook these until the onions are glossy.
  • Then quickly rinse and drain the mussels, whereafter you can add them to the cooking pot.
  • Open the bottle of beer and pour that into the cooking pot as well. Add the lid and let the mussels cook on a high heat for about 5 minutes. The mussels that didn't open, need to be thrown away. If you like, you can finish the mussels with freshly chopped parsley!

Serve with..

  • Serve the mussels with some bread, fries and a side salad!
Course: Dinner
Cuisine: Dutch

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