Best Mussels Not From Brussels But Belgian Anyway Recipes
BELGIAN MUSSELS
Provided by Amanda Hesser
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large (10-quart or larger) stock pot, combine mussels, shallots, garlic, rosemary, thyme, parsley, beer and vegetable stock. Cover, and place over medium-high heat. Bring to a boil, and steam until mussels open, about 5 minutes.
- Remove mussels to serving plates or a large serving bowl. Add butter to pot, and stir. Season to taste with salt and pepper. Pour sauce over mussels and serve immediately.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 3 grams, Sodium 1301 milligrams, Sugar 0 grams, TransFat 0 grams
MUSSELS (NOT FROM BRUSSELS, BUT BELGIAN ANYWAY)
A favourite in any month that does not carry the letter 'R', once again, a typical dish from the north of Belgium and the south of Holland. Usually served with fries and a sourish salad dressing to dip the mussels in. It is a real get-together-in-the-kitchen-dish, as it is usually prepared in 3 or 4 batches every time in the same liquid, which gets better and better.
Provided by Allrecipes Member
Categories Belgian Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- To prepare the mussels, scrape off anything living or growing on the outside of the shells, and pull out the little bunch of dark hairs (the beard) coming out of the side of the shells. Soak them in cold water while doing so. The shells are usually closed when you buy them. Do not panic if they open under water! Any shells that do not close when you tap them, have to be thrown out. This part may be done a couple of hours ahead of time if the mussels are stored in a cool place. Set the cleaned mussels aside.
- In a large heavy-bottomed pot, combine the carrot, onion, celery, bay leaf, peppercorns, lemon slices and white wine. Bring to a boil over high heat, and add 1/3 of the cleaned mussels. Cover the pan, and cook shaking, every minute or so to help the mussels cook evenly. When all of the mussels are open, remove from the pan using a slotted spoon, and start enjoying your meal. Continue to cook remaining mussels in the same liquid.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 6.3 g, Cholesterol 35.6 mg, Fat 1.1 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 0.1 g, Sodium 210.1 mg, Sugar 2.6 g
MUSSELS (NOT FROM BRUSSELS, BUT BELGIAN ANYWAY)
A favourite in any month that does not carry the letter 'R', once again, a typical dish from the north of Belgium and the south of Holland. Usually served with fries and a sourish salad dressing to dip the mussels in. It is a real get-together-in-the-kitchen-dish, as it is usually prepared in 3 or 4 batches every time in the same liquid, which gets better and better.
Provided by Edda
Categories Belgian Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- To prepare the mussels, scrape off anything living or growing on the outside of the shells, and pull out the little bunch of dark hairs (the beard) coming out of the side of the shells. Soak them in cold water while doing so. The shells are usually closed when you buy them. Do not panic if they open under water! Any shells that do not close when you tap them, have to be thrown out. This part may be done a couple of hours ahead of time if the mussels are stored in a cool place. Set the cleaned mussels aside.
- In a large heavy-bottomed pot, combine the carrot, onion, celery, bay leaf, peppercorns, lemon slices and white wine. Bring to a boil over high heat, and add 1/3 of the cleaned mussels. Cover the pan, and cook shaking, every minute or so to help the mussels cook evenly. When all of the mussels are open, remove from the pan using a slotted spoon, and start enjoying your meal. Continue to cook remaining mussels in the same liquid.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 6.3 g, Cholesterol 35.6 mg, Fat 1.1 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 0.1 g, Sodium 210.1 mg, Sugar 2.6 g
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