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    Home » European Union » Belgium » Mussels Steamed in Wine and Cream from Belgium

    Mussels Steamed in Wine and Cream from Belgium

    Published on Mar 28, 2019 Modified: Aug 8, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

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    Mussels are a delectable favorite in Belgian cuisine. These 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!

    mussels with bread horizontal

    “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. There’s nothing like hearing the click of empty shells in a side bowl while discussing the drama of ex-boyfriends and your latest hair fad.  Mussels make me even more extroverted than I already am. A big pot of yummy to share amongst friends… who wouldn’t feel more social after that?

    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 (moules frites, as they say in French… which is what they speak in Belgium).

    These steamed mussels are easy as pie 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 GOD to your friends. Seriously, though, if you want to look like the next Gordon Ramsey, make these for your next dinner party.

    Belgian Mussels close up

    Preparing the Mussels

    Mussel Freshness

    First of all, 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.

    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. Tap the mussel 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.

    In the sink, put all of the shells in a strainer. Have a large bowl off to the side. Take each mussel individually and scrub it clean with a scrub brush or, as Mama Foreign Fork used, 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!

    https://www.youtube.com/watch?v=uttfm2dbHeM
    Helpful video of how to clean mussels from MyKitchenTableVideo


    Cooking the Mussels

    This part is easy… just follow the instructions below! 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.

    Belgian Mussels with bread Vertical

    Enjoying Your Meal

    You have a couple of different options for how to enjoy your cooked mussels. 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.

    This recipe is a fantastic way to enjoy a top notch Belgian meal. And once all of your friends start calling you Mrs./Mr. Ramsey, I’m going to need a letter of gratitude, please and thank you….. or a comment on this post will suffice. If you liked this seafood recipe, also check out my recipe for my Caribbean Seafood Salad from Antigua and Barbuda or this Dopeaja with Shrimp from Bangladesh. Thanks for stopping by! I’ll see you on Sunday for some awesome Belgian Fries!

    Belgian Mussles

    Mussels Steamed in Wine and Cream (Belgium)

    Mussels are a delectable favorite in Belgian cuisine. These 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!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Belgian
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Total Time: 23 minutes
    Servings: 4 servings
    Calories: 364kcal
    Author: The Foreign Fork

    Ingredients

    • 1 ½ lb fresh mussels, cleaned
    • 1 handful parsley
    • 5 oz cream
    • 2 cup white wine
    • 4 shallots, chopped
    • 2 tbsp butter
    • Lemon slices

    Instructions

    • Clean the mussels thoroughly (read above for more thorough instructions on how to do so).
    • In a large pan, heat butter and cook shallots until translucent, about 5 minutes. Add white wine.
    • Add mussels and cover with a lid.
    • After about 3 minutes, remove the mussels from the liquid to a serving dish.
    • Add cream and chopped parsley to the pan. Cook for a few minutes until the sauce thickens slightly.
    • Pour hot sauce over the mussels and serve immediately with fresh, crusty bread or frites. Enjoy!

    Notes

    Recipe adapted from AtoZWorldTravel.com

    Nutrition

    Serving: 1serving | Calories: 364kcal | Carbohydrates: 12g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 321mg | Potassium: 476mg | Fiber: 1g | Sugar: 3g | Vitamin A: 857IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 4mg
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    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
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