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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Belgian Mussels Recipe

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This recipe for Belgian Mussels is from STAR ALLIANCE 15TH ANNIVERSARY COOKBOOK PROJECT, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 lb fresh mussels
1 medium yellow onion, peeled
1 branch celery, washed
2 medium carrots, peeled and washed
1 leek, washed, white part only
2 garlic cloves, peeled and minced
2 tablespoons butter
2 tablespoons vegetable oil
Handful fresh parsley, chopped
1 ½ cups dry white wine
Salt and pepper to taste

Directions:
Directions:
Rinse mussels in cold water and discard
any that are open or have cracked shells.
Chop onion, celery, carrots and leeks
into large pieces (about 1 inch).
Place a tablespoon of butter and oil in each pot over medium heat. When
the butter starts to foam, divide the
vegetables and garlic into the two pots.

Cook, stirring occasionally, until the
vegetables begin to soften.
Add the mussels and half the white wine, cover, and turn the heat to high.

Cook for 7 to 9 minutes (depending on the size of the mussels), shaking gently occasionally until mussel shells open.

Just before the cooking time is up, pour in the remaining wine, sprinkle with chopped parsley, season with salt and pepper, and toss one last time.
Keep covered until ready to serve. Best with crunchy French bread!

Number Of Servings:
Number Of Servings:
varies
Preparation Time:
Preparation Time:
20 minutes plus cleaning time.
Personal Notes:
Personal Notes:
Makes 2 pots.
Only use fresh mussels. ( Have to be alive)
Fresh mussels are never fully cleaned, otherwise they die within 24 hours. If you never cooked with mussels, check with your fish monger.

 

 

 

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