Belgium Mussels
Moules-Fritesis a cornerstone of Belgian cuisine and a dish locals hold with culinary pride
Ingredients
- 2 lbs 1 kg fresh mussels, cleaned and debearded
- 2 tablespoons olive oil plus extra for bread
- 2 shallots finely chopped
- 3 cloves garlic minced
- 1 cup dry white wine like Sauvignon Blanc
- 1 cup chicken or vegetable stock
- 2 tablespoons unsalted butter
- 1 bay leaf
- 3 –4 sprigs fresh thyme
- ½ bunch fresh parsley chopped (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Make the broth: In a large heavy pot, heat olive oil over medium heat. Add shallots and garlic, cooking until softened and fragrant (about 3 minutes).
- Add flavor: Pour in wine and stock, add thyme and bay leaf, and bring to a simmer. Season lightly with salt and pepper.
- Cook the mussels: Add mussels, cover the pot, and cook for 5–7 minutes, shaking occasionally, until shells open. Discard any that remain closed.
- Finish the broth: Stir in butter and half the parsley. Taste and adjust seasoning.
- Serve: Divide mussels and broth into bowls, sprinkle with remaining parsley.
Notes
Some tips for cooking mussels. You can tell your mussels are ready when they open. If the shells don't open, discard the mussels. If the shells are broken discard. If you like a little extra depth, add a stalk or two of celery — though it’s not essential.