Moules Belgian Mussels Recipes

MOULES BELGIAN MUSSELS

Steps:

• In a large saucepan, put in the oil, onion, shallot and garlic cook over a medium low heat, just until they are slightly soft.
• Add in the chopped herbs, Pernod if being used and mix in the onion mixture.
• Add the mussels into the pan and cover with the white wine, bring slowly to a boil, stirring occasionally.
• Continue cooking until the mussels have opened, this takes between 2 and 5 minutes.
• Discard any mussels that did nit open.
• Add the creme fraiche if using and cover until ready to serve with the 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.

MOULES-FRITES

Steps:

• Rinse the potatoes, peel them and rinse them again. Dry them well in a cloth.
• Cut the potatoes into French fries, regular width and length, about ½ inch (1 cm) thick.
• Dry the potato sticks with a cloth again.
• Melt the beef fat in a deep fryer and then heat it to 280 F (140°C).
• Fill the basket with fries, without packing them too much, then immerse the basket in the oil for 6 minutes of frying.
• Shake the basket a little during cooking to prevent the fries from sticking together. They should be golden and cooked to the core but still be a little soft.
• Drain the fries by shaking them over the fryer, and allow them to cool completely before the second fry.
• After or towards the end of the cooking of the mussels, immerse the fries in the oil heated to 350 F (180°C) for 2 to 3 minutes, shaking the basket regularly so that the cooking is uniform.
• As soon as they are colored, drain them and place them in a bowl covered with paper towel. Season with salt and serve immediately.
• In a large Dutch oven or pot, melt the butter over low heat, add all the minced vegetables and brown for 5 minutes over low to medium heat, stirring occasionally.
• Increase the heat to the maximum, without burning the butter, add the mussels to the pot and add the bay leaf and thyme. Cover immediately.
• After a minute, add the wine, and as soon as it boils again, add black pepper and cover the pot.
• Shake the pot, holding the lid on well to distribute the aromas.
• Continue cooking over high heat and still covered, shaking the pot from time to time.
• Stop cooking when the mussels are open, and serve.

THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE

Steps:

• In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
• Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
• Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.

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.

MOULES FRITES

Steps:

• Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.)
• Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).
• Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
• With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
• Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
• Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.
• TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.

MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS

Steps:

• Frites/Chips:.
• Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
• Moules/Mussels:.
• Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
• Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
• Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
• Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
• Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
• Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
• Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
• Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

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.