Belgian Mussels Recipes

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BELGIAN MUSSELS



Belgian mussels image

Moules Frites are a quintessential French and Belgian Bistro food. It can also be a fun family meal as everything can be eaten using your fingers! Follow this recipe to make delicious Belgian-style mussels and serve with chips.

Categories     Main

Time 45m

Yield 4

Number Of Ingredients 11

2kg / 4.5lb mussels
50g / 2oz unsalted butter
3 large shallots, finely sliced
2 sticks celery, finely sliced
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp freshly ground black pepper
300ml / 1/2 pint dry white wine
200ml / 7fl oz double cream

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



Belgian Mussels image

Another typical Belgian dish! It can be eaten in almost any restaurant during the mussel season. This absolutely has to be served with Belgian fries!

Provided by Maiumlteacute G.

Categories     Mussels

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 kg mussels
1 leek, chopped
1 onion, chopped
2 celery ribs, chopped
pepper
salt
1 tablespoon butter

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!

Nutrition Facts : Calories 966.8, Fat 28.4, SaturatedFat 8, Cholesterol 295.3, Sodium 2943.4, Carbohydrate 50, Fiber 2.2, Sugar 4.8, Protein 120.5

BELGIAN MUSSELS



Belgian Mussels image

Provided by Amanda Hesser

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 8 servings

Number Of Ingredients 11

8 pounds mussels, scrubbed and debearded
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped Italian parsley
3/4 cup Chimay or other Belgian ale
1/4 cup vegetable stock or canned vegetable broth
1 1/2 tablespoons unsalted butter
Salt, to taste
Freshly ground black pepper, to taste

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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 3 grams, Sodium 1301 milligrams, Sugar 0 grams, TransFat 0 grams

BELGIAN MUSSELS



BELGIAN MUSSELS image

Categories     Shellfish     Sauté     Quick & Easy

Yield 2 main, 4 to start

Number Of Ingredients 11

1kg fresh mussels
2oz unsalted butter
3 large shallots
2 sticks celery
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp freshly ground black pepper
1/2 pint white wine (preferably dry)
7fl oz double cream

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!

MOULES MARINIERES - BELGIAN MUSSELS



Moules Marinieres - Belgian Mussels image

Mussels taste of the sea and a quick and easy to cook. I was always told to drink a glass or 2 of wine when eating mussels - why? I don't know.

Provided by Coasty

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 kg mussels, cleaned
1 small onion, sliced
1 stick celery, sliced
200 ml white wine
pepper
2 tablespoons butter
2 tablespoons cream
1 tablespoon parsley, chopped

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.

Nutrition Facts : Calories 675.1, Fat 27.4, SaturatedFat 12.3, Cholesterol 187.2, Sodium 1539.9, Carbohydrate 25.7, Fiber 0.9, Sugar 2.9, Protein 60.5

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