Moules are an incredibly simple and delightful dish. The mussels turn out succulent and full of flavor.
In Belgium, people often use the shells to eat the mussels—no fork needed. Use one half of the hinged shell like tongs or as a small scoop to pull out the tender mussel meat.
Serve with twice-fried frites and a good Belgian beer for an authentic and memorable meal.
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Moules Belgian Mussels
A generous bowl of mussels that are as tasty as they are fun to eat.
Course Main
Cuisine Belgium
Prep Time 10
Cook Time 20
Total Time 30
Servings 4
Calories 389kcal
Author International Cuisine
Ingredients
- 2 lbs. Fresh mussels de-bearded and cleaned
- 1 large onion finely diced
- 1 shallot finely diced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme chopped finely
- 1 tablespoon fresh parsley
- 1/4 cup olive oil
- 3/4 cup dry white wine
- 1 teaspoon Pernod optional
- 2 tablespoons creme fraiche optional
Instructions
-
In a large saucepan, heat the olive oil over medium-low. Add the onion, shallot and garlic and cook gently until softened.
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Stir in the chopped thyme and parsley. If using Pernod, add it now and mix into the onion mixture.
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Add the mussels to the pan and pour in the white wine. Cover and bring slowly to a boil, stirring occasionally.
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Cook until the mussels open, about 2 to 5 minutes.
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Discard any mussels that remain closed.
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If using creme fraiche, stir it in now, then cover and keep warm until ready to serve with frites.
Nutrition
Calories: 389kcal
| Carbohydrates: 15g
| Protein: 28g
| Fat: 20g
| Carbohydrates: 15g
| Protein: 28g
| Fat: 20g