Almost every restaurant in Belgium has some type of Mussels on their menu. It’s an absolute timeless hit, and although this is originally a French recipe, far as I know it’s also part of the Belgian cuisine, but here the side is always
french fries. Of course I had to make my own version that was thankfully, approved by my (also) Belgian fiancé.
I’ve cooked this same recipe 3 times over the last few months, and it always turned out great.Cooking mussels is very easy and fast. The only boring part is washing them one by one and removing, the barnacles and fibrous beards. After that is done, it will take about 20-25 min till they’re ready.
- 1 kg mussels (I used jumbo for this recipe)
- 3 tbsp. extra virgin olive oil
- 2 shallots finely chopped
- 4 garlic cloves, finely chopped
- 1 cup dry white wine
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 bunch fresh parsley, chopped
- 1 fish stock cube
- 2 tbsp. chopped coriander
- Salt to taste
Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
Soften the garlic and shallots in the olive oil in a large pan big enough to take all the mussels – it should only be half full.
Add the mussels, wine, cream, butter, and parsley, stock cube and season with a bit more of with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.
To serve you can divide the mussels and the juices between 2 bowls and serve with crusty bread., or leave them in the pan and serve fries as the side dish.