Belgian Mussels Recipes

BELGIAN MUSSELS

Steps:

• In a large (10-quart or larger) stock pot, combine mussels, shallots, garlic, rosemary, thyme, parsley, beer and vegetable stock. Cover, and place over medium-high heat. Bring to a boil, and steam until mussels open, about 5 minutes.
• Remove mussels to serving plates or a large serving bowl. Add butter to pot, and stir. Season to taste with salt and pepper. Pour sauce over mussels and serve immediately.

BELGIAN MUSSELS

Steps:

• Wash the mussels thoroughly and remove all the ones that are open.
• Melt the butter in a large pot and add the vegetables, some pepper and salt. Cook until the veggies have softened a bit.
• Add the mussels and put a lid on the pot. Cook for 5 minutes and shake the pot. Cook for another 5 minutes. The mussels should be done bu now.
• Serve with homemade Belgian fries and a salad! Enjoy!

MOULES MARINIERES - BELGIAN MUSSELS

Steps:

• Melt 1 tablespoon of butter in a casserole pot.
• Add onions, celery, and saute for a few minutes.
• Add the wine a bring to the boil.
• Add the mussels and place lid on pot give a good shake to mix.
• Cook until mussels have opened shaking even now and again.
• Add 1 tablespoon of butter, cream and the parsley and stir.
• Serve with crusty bread or as in Belgium with frites.

BELGIAN MUSSELS

Steps:

• To clean the mussels, wash in cold running water, scrub them and remove the beards. Discard any that do not close when tapped. To cook the mussels, melt the butter in a large pan or stockpot. Add the shallots, celery, leek and bay leaves and cook until softened but not browned. Add the mussels, half the parsley, the thyme and freshly ground black pepper and stir well. Add the wine, bring to the boil, then cover the pan and steam the mussels for around three minutes. The mussels are ready when they open. Discard any unopened mussels. Pour in the cream and stir thoroughly. Serve in big bowls garnished with the remaining parsley.

BELGIAN MUSSELS

Steps:

• Clean and d-beard the mussels. discard any that don't open when tapped. Melt the butter in a large stockpot. Add the shallots, celery, leek and bay leaves and cook until softened (but not brown). Add the mussels, half the parsley, thyme and freshly ground black pepper, and stir well. Add the wine, bring to the boil, then cover the pan and steam the mussels for around five minutes, or for as long as it takes for the mussels to open and cook. Pour in the cream and stir well. (I find it easier to scoop the mussels out with a slotted spoon, then add the cream...) Discard any mussels that are not open. Serve in large bowls, sprinkled with remaining parsley. Don't forget to put out a bowl for empty shells!