Belgian Mussels Recipe
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Category: |
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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
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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! |
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Number Of
Servings:varies |
Preparation
Time: |
Preparation
Time:20 minutes plus cleaning time. |
Personal
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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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