Brussels Mussels

5 from 1 vote

Mussels are a delectable favorite in Belgian cuisine. These mussels are steamed in a mixture of wine and butter 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!

Course Main Course

Cuisine Belgian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 623kcal

Author Alexandria Drzazgowski

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!

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Enjoy with fresh bread, homemade french fries, or plain! If you want to make sure all of the wine cooks off, add the wine before you add the mussels. Saute for a few minutes until the wine is simmering. Then add the mussels, butter, and the lid to steam.

Nutrition

Save This Recipe!