One of the most famous and best dishes in Belgium. Do NOT, I repeat NOT eat it in July and August because the mussels are far too young. One can only eat decent mussels from September to February.
Ingredients
- 1kg of mussels per person (jumbo)
- celery
- carrots
- onion
- white pepper and salt
Preparation
- Wash the mussels several times and leave them in a bucket of salted water at least 40 minutes before you cook them.
- Throw away any mussel that is open before you cook them
- Cut the vegetables, put them in a large pan together with the mussels
- Put a lid on the pan and put it on a high fire for 10 minutes. Do not add any water!
- Poor some Ricard or white wine on the mussels and lower the fire
- Let the pan on the fire for another 10 minutes and taste one mussel
Fantastic with fries (belgian) and mayo.
In restaurants, they are often offered with different “toppings”: white wine, garlic cream, Provencal etc. Don’t eat that rubbish. Stick to “natural” and don’t pay too much money!
What to do with leftovers: my absolute, all times favourite!!!