Mussels are a delectable favorite in Belgian cuisine. These Brussel Mussels are steamed in a mixture of wine and cream that gives them an incredible flavor. If you want an easy recipe that will make you look like a master chef, this mussel recipe is the way to go!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
I feel like such a socialite when I eat mussels… is that weird? When I’m out to dinner, and a big steaming pot of mussels shows up at the table (plus an extra bowl for shells), I suddenly feel the need to get all gossipy and giggly with my gal friends.
Well, let me tell you: The Belgians definitely agree with the Alexandria-eating-mussels transformation. Mussels are a social food in Belgium, too, and it’s not uncommon to see a group of friends sitting at a table, enjoying a hot pot of mussels and fries, or “moules frites” as they say in Belgium).
These steamed mussels are easy to make and seriously so good. You need virtually no talent as a chef to pull this dish off, but a success will make you look like a cooking expert to your friends. If you want to look like the next Gordon Ramsey, make these for your next dinner party.
Preparing the Mussels
There are some important things to remember when picking out the right mussels for your Brussels Mussels recipe! Follow these tips:
Mussel Freshness
When cooking mussels (in the Northern hemisphere at least), follow the age old adage…. Only eat these delicacies in months with the letter R.
September, October, November, December, January, February, March, and April are all great months to enjoy mussels.
May, June, July, and August, on the other hand, may not produce the freshest product.
Checking for Good Mussels
The most important part about making mussels is that if the mussel shell is open, even a crack, you don’t want to eat it.
When you first buy mussels, they’re always alive. If a mussel is dead before you begin cooking it, it is possible for you to get very sick. You want to make sure that you remove all dead mussels before you start the cooking process. Do this by performing the Tap Test.
When a mussel is alive, it tends to be shut up tight within its shell. The dead mussels will be open so that you can see the interior. If you see an open mussel shell, perform the tap test.
- Soak the mussels in a large bowl for 20 minutes. The ones that sink to the bottom are alive and can be cooked. The ones that float may be dead.
- If a mussel is open, tap it on the edge of the sink.
- If the shell closes up when you tap it, the mussel is alive.
- If you tap the shell and nothing happens, the mussel is dead, which means that you should throw the mussel away.
Again, eating a dead mussel will make you sick, so take care to separate them accordingly.
Cleaning the Mussels
Once you’ve separated the good from the bad, make sure to clean them well before cooking. Sometimes simply rinsing the mussels off doesn’t remove all of the unwanted dirt. Mussels can carry barnacles or sand, and you want to make sure that all of this is gone before you throw the shells in a pot.
- Put all of the shells in a strainer in the sink. Have a large bowl off to the side.
- Take each mussel individually and scrub it clean with a scrub brush or a toothbrush.
- Depending on where you get your mussels, they may still have the “beard” on them. The “beard” is a line of hair that runs from the opening of the mussel. Simply pull on this lightly to remove it. Continue scrubbing each mussel with a stiff scrub brush until they are clean. They are now ready to eat!
Cooking Your Brussels Mussels
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Step 1: Heat the butter in a medium pot. Saute the shallots until they turn translucent, about 5 minutes. Then add the garlic and salt and saute again until fragrant.
Step 2: Add the mussels and the white wine and the remaining pats of butter. Cover with a lid. Steam for 3 minutes, then sprinkle with fresh parsley.
Mussels Color
When I cooked mussels for the first time, I was concerned because the meat inside the shells appeared to be a beige color instead of the orange that I was accustomed to. As the mussels cook and touch the air, the colors will continue to deepen, so a few minutes after cooking, they may still be developing their orange color.
If, however, your mussels don’t ever turn orange, do not fear. The orange ones are female, whereas the pale ones are male! Both are perfectly safe to eat.
Enjoying Your Meal
You have a couple of different options for how to enjoy your cooked mussels. See them below:
- My favorite way is with a nice, hearty piece of crusty bread.
- If you really want to enjoy your mussels the Belgian way, cook up some Belgian Frites to go with them!
- You can also just eat them straight from the pot… That’s the way I did it when I recipe tested, and it did NOT disappoint.
- And if you loved this recipe, you’ll probably also love this Escargot Recipe from France!
If you tried this Brussels Mussels Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Brussels Mussels
Equipment
- Wine Opener
- Pot
Ingredients
- 6 tbsp unsalted butter, divided
- 2 shallots, finely diced
- 3 garlic cloves, minced
- Salt, to taste
- 1½ cups dry white wine, I used chardonnay
- 1 ½ lb fresh mussels , cleaned (instructions below)
- 1 handful parsley, chopped
Instructions
Clean the Mussels
- Put your mussels in a bowl with cold water and salt. Allow them to soak for about 20 minutes.
- When they are done soaking, remove any mussels that are still open. If a mussel is open, tap it on the counter top. If it closes, it is alive and you can cook it. If it remains open, discard.
- If your mussels are not debearded, use your fingers to pull the beard out of the mussels.
- Use a scrubbing cloth to scrub the outside of the mussels and remove any barnacles, etc. Now it’s time to cook!
Cook the Mussels
- In a large pan, heat about 2 tablespoons of butter and cook the shallots until they turn translucent, about 5 minutes. Then add the garlic and salt and saute again until fragrant.
- Add the mussels and then pour in the white wine and the remaining pats of butter. Cover with a lid.
- After about 3 minutes, remove the mussels from the liquid to a serving dish.
- Add the chopped parsley to the pan.
- Serve immediately with fresh, crusty bread or frites. Enjoy!
Gerda Kempf says
I love it thanks for the recepie
Alexandria Drzazgowski says
Of course, so glad you enjoyed it, Gerda! Thank you for the review 🙂