Belgian Mussels in White Wine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
1
Description
This is how mussels are prepared at a popular American brewery.
Ingredients
- Pasta shells - 10 oz
- Leek - 0 oz
- Celery stalk - 0 oz
- Water - 0 fl oz
- Dry White Wine - 0 fl oz
- Butter - 0 oz
- Parsley - 0 oz
- White bread - 1 piece
- Aioli Sauce - 0 oz
Step by Step guide
Step 1
Carefully inspect each shellfish: fresh mussels should be tightly closed. An open raw mussel is a sign of spoilage. Cooked and frozen mussels should be open. If there are chips on the shell of the mussel, it should not be eaten, as it is dangerous. Scrape the shells with a knife or a steel scouring pad in case there are any traces of algae or fibers left on them. However, you can still expect some sand between your teeth; that’s the nature of the product.
Step 2
Rinse the shells under a strong stream of cold water.
Step 3
Slice the leek and celery stalk into very thin half-rings. Place them in a wide pot or skillet with a thick bottom and sauté in olive oil over medium heat for a maximum of 2 minutes, until they turn a light golden color.
Step 4
Add the mussels to the sautéed onions and celery. Cook for another 5 minutes over medium heat.
Step 5
Pour water and white wine into the container with the mussels, then immediately add butter. The butter is needed to enrich the sauce.
Step 6
Cut the parsley leaves into very thin strips. When the sauce begins to thicken, add the parsley to the pot. Turn off the heat.
Step 7
Toast the bread on a grill or in a skillet. Place it in a separate bowl with the aioli sauce.
Step 8
Transfer the mussels to a deep bowl. In Belgium, special pots are used for mussels in white wine, which have lids that can hold the empty shells. However, a regular deep bowl will work just fine at home. It should be deep enough to keep the mussels submerged in the sauce.
Step 9
Carefully place the onions, celery, and parsley on top of the mussels. Drizzle with the sauce remaining in the pot or pan where the mussels were cooked.
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