{"id":1101,"date":"2014-01-27T20:41:59","date_gmt":"2014-01-27T19:41:59","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=1101"},"modified":"2014-01-29T08:42:55","modified_gmt":"2014-01-29T07:42:55","slug":"foodblogevent-january-dutch-musselsoup","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/foodblogevent-january-dutch-musselsoup\/","title":{"rendered":"foodblogevent  January, Dutch mussel soup"},"content":{"rendered":"<div><a href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-MsFtkPM6XHM\/Uua0a3Dg05I\/AAAAAAAABW4\/JDV6e5P_RNw\/s1600\/1049.JPG\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-MsFtkPM6XHM\/Uua0a3Dg05I\/AAAAAAAABW4\/JDV6e5P_RNw\/s1600\/1049.JPG?resize=320%2C171\" width=\"320\" height=\"171\" border=\"0\" \/><\/a><i>\u00a0picture: smoking trout at Pure Market Amsterdam<\/i><\/div>\n<p>Last week I attended the Amsterdam Food History Symposium organized by my alma mater the University of Amsterdam. Instantly I got the idea for my contribution for the\u00a0<b>#foodblogevent<\/b>\u00a0January, \u00a0hosted by Ellen Bannink from LA. She is a Dutch foodie and blogs on <a href=\"http:\/\/inmyredkitchen.com\">http:\/\/inmyredkitchen.com\/<\/a>\u00a0The idea was to internationalize a Dutch recipe. Many Dutch \u00a0American recipes, as a scholar said in her speech, are legacy form the Dutch immigrants in the USA. The first Dutch settlers in New York cooked their original food with the ingredients they found in their new homeland. \u00a0Even the Vanderbilts wrote down traditional Dutch dishes. My recipe comes from the province of Zeeland. \u00a0Here it is: \u00a0Dutch mussel soup with smoked eel. I wrote this recipe last year for my friend chef Robin White firom Sonoma. To pair with a great white Rh\u00f4ne wine, made from grenache and ugni blanc.<\/p>\n<div itemprop=\"description articleBody\">\n<div dir=\"ltr\">\n<div>\n<p>Ingredients:<\/p>\n<\/div>\n<div><\/div>\n<div>4 lbs\/ 2kg mussels<\/div>\n<div>1 bottle of brown ale<\/div>\n<div>1 big leek<\/div>\n<div>2 celery sticks<\/div>\n<div>1 big carrot<\/div>\n<div>1 cube of fish stock<\/div>\n<div>1 cup of \u00a0thick cream<\/div>\n<div>2 tbs butter<\/div>\n<div>salt and black pepper<\/div>\n<div>dash of nutmeg<\/div>\n<div>chopped parsley<\/div>\n<div>2 filets of smoked rainbow trout<\/div>\n<div>(or if available 4 smoked eels)<\/div>\n<div>3 cups water<\/div>\n<div><\/div>\n<div>Preparation:<\/div>\n<div><\/div>\n<div>Clean the mussels under cold water. Throw away the open (that do not close when you tap on them) and damaged ones. In a big soup pan you bring the ale to a boil. Add the mussels and cook them for 6 minutes<\/div>\n<div>Get the mussels out of the pan and get them out of their shells. Leave 12 mussels apart for later garnishing. Strain the cooking juices through a sieve and put in another pan Add the thinly sliced carrot, leek and celery. Add 3 cups of water an bring to a boil. Crumbe and dissolve the stock cube. Let the soup simmer for about 5 minutes. At the end you add the cream, the mussel meat and some butter. Season the soup and give it a dash of nutmeg. Serve on 4 soup plates with some pieces of the smoked trout\/ eel and mussels in their shell. top the soup with some \u00a0finely chopped parsley. Serve the soup with a firm farmer&#8217;s bread and salty butter.<\/div>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0picture: smoking trout at Pure Market Amsterdam Last week I attended the Amsterdam Food History Symposium organized by my alma mater the University of Amsterdam. Instantly I got the idea for my contribution for the\u00a0#foodblogevent\u00a0January, \u00a0hosted by Ellen Bannink from LA. She is a Dutch foodie and blogs on http:\/\/inmyredkitchen.com\/\u00a0The idea was to internationalize a &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/gereonskeukenthuis.nl\/blog\/foodblogevent-january-dutch-musselsoup\/\" class=\"more-link\">Lees verder <span class=\"screen-reader-text\">&#8220;foodblogevent  January, Dutch mussel soup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[23,20,9,1,47,12,21,13,6,19,31,49],"tags":[],"class_list":["post-1101","post","type-post","status-publish","format-standard","hentry","category-creatief","category-dutch-food","category-foodblogevent","category-geen-categorie","category-gereons-keuken-en-route","category-gesprekken-en-gerechten","category-nederlands","category-talk-and-table","category-terroirgerechten","category-vis","category-witte-wijn","category-zeevruchten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>foodblogevent January, Dutch mussel soup - Gereons Keuken Thuis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gereonskeukenthuis.nl\/blog\/foodblogevent-january-dutch-musselsoup\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"foodblogevent January, Dutch mussel soup - Gereons Keuken Thuis\" \/>\n<meta property=\"og:description\" content=\"\u00a0picture: smoking trout at Pure Market Amsterdam Last week I attended the Amsterdam Food History Symposium organized by my alma mater the University of Amsterdam. Instantly I got the idea for my contribution for the\u00a0#foodblogevent\u00a0January, \u00a0hosted by Ellen Bannink from LA. 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