Ingredients for Belgian Mussels
- 2 kg fresh mussels
- Leek
- 1 chopped onion
- Celery Ribs
- freshly ground black pepper to taste
- salt to taste
- 50g butter
- 2 cloves minced garlic
- 1 chopped carrot
- 200ml dry white wine
- 100ml mussel juice (if available)
- chopped parsley (for garnish, if desired)
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How to Make Belgian Mussels
- Thoroughly wash 2 kg of fresh mussels, discarding any that are open or broken.
- Melt 50g of butter in a large pot over medium heat. Add 1 chopped onion, 2 cloves of minced garlic, and 1 chopped carrot. Season with salt and freshly ground black pepper to taste.
- Cook the vegetables until softened, about 5 minutes.
- Add the mussels to the pot, pour in 200ml of dry white wine (such as Sauvignon Blanc), and add 100ml of mussel juice (if available).
- Cover the pot tightly and cook for 5 minutes, shaking the pot gently halfway through.
- Continue cooking for another 5 minutes, or until all the mussels have opened. Discard any that remain closed.
- Remove from heat and serve immediately with homemade Belgian fries and a fresh green salad. Garnish with chopped parsley, if desired.
- Enjoy your delicious and authentic Belgian Mussels!
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
19g
Fat
39g
Carbs
16g
