It's no wonder, for no other dish is ordered as often in the restaurants of the port town in the Netherlands province of Seeland as mussels. They are usually so wet they can go directly into the pot without any additional water. De Voogd said he likes to cook them with celery, onions, leek, dill, and white pepper.
"For us, the mussel is that what Guinness is for Dublin," the restaurant man said. "Both taste best when consumed directly at the source."
Yerseke
