Best 8 Belgian Mussels Recipes

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**Belgian Mussels: A Culinary Symphony of Succulent Flavors**

Indulge in the culinary artistry of Belgian mussels, a delectable seafood dish that tantalizes taste buds with its symphony of flavors. Hailing from the vibrant culinary landscape of Belgium, these plump and succulent mussels are prepared in a variety of ways, each offering a unique taste adventure. From the classic white wine and garlic preparation to the rich and creamy beer-based sauces, Belgian mussels are a versatile dish that can be tailored to suit every palate. Whether you prefer them steamed, grilled, or fried, these briny bivalves are sure to leave you craving for more. Accompanied by an array of dipping sauces, such as the traditional mayonnaise-based sauce or a zesty tomato-based concoction, Belgian mussels are a true testament to the culinary prowess of Belgium. Explore the diverse recipes within this article and embark on a culinary journey that will transport you to the heart of Belgian cuisine.

Here are our top 8 tried and tested recipes!

THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE



The Best Moules Marinières (Sailor-Style Mussels) Recipe image

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

Provided by J. Kenji López-Alt

Categories     Appetizers and Hors d'Oeuvres     Mains     Quick Dinners

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 small shallot, thinly sliced
4 medium cloves garlic, thinly sliced
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup hard dry cider or white wine
2 pounds mussels (see note)
2 to 3 tablespoons homemade mayonnaise (see note), crème fraîche, or heavy cream (optional)
1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
3 tablespoons minced fresh parsley leaves
Additional homemade mayonnaise for serving (optional, see note)
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

Steps:

  • In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
  • Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
  • Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.

Nutrition Facts : Calories 710 kcal, Carbohydrate 62 g, Cholesterol 145 mg, Fiber 3 g, Protein 62 g, SaturatedFat 7 g, Sodium 1409 mg, Sugar 11 g, Fat 23 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

BELGIAN MUSSELS



BELGIAN MUSSELS image

Categories     Shellfish     Sauté     Quick & Easy

Yield 2 main, 4 to start

Number Of Ingredients 11

1kg fresh mussels
2oz unsalted butter
3 large shallots
2 sticks celery
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp freshly ground black pepper
1/2 pint white wine (preferably dry)
7fl oz double cream

Steps:

  • Clean and d-beard the mussels. discard any that don't open when tapped. Melt the butter in a large stockpot. Add the shallots, celery, leek and bay leaves and cook until softened (but not brown). Add the mussels, half the parsley, thyme and freshly ground black pepper, and stir well. Add the wine, bring to the boil, then cover the pan and steam the mussels for around five minutes, or for as long as it takes for the mussels to open and cook. Pour in the cream and stir well. (I find it easier to scoop the mussels out with a slotted spoon, then add the cream...) Discard any mussels that are not open. Serve in large bowls, sprinkled with remaining parsley. Don't forget to put out a bowl for empty shells!

MUSSELS IN WHITE WINE



Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
  • In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

BELGIAN MUSSELS



Belgian Mussels image

Provided by Amanda Hesser

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 8 servings

Number Of Ingredients 11

8 pounds mussels, scrubbed and debearded
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped Italian parsley
3/4 cup Chimay or other Belgian ale
1/4 cup vegetable stock or canned vegetable broth
1 1/2 tablespoons unsalted butter
Salt, to taste
Freshly ground black pepper, to taste

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

BELGIAN MUSSELS



Belgian Mussels image

Another typical Belgian dish! It can be eaten in almost any restaurant during the mussel season. This absolutely has to be served with Belgian fries!

Provided by Maiumlteacute G.

Categories     Mussels

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 kg mussels
1 leek, chopped
1 onion, chopped
2 celery ribs, chopped
pepper
salt
1 tablespoon butter

Steps:

  • Wash the mussels thoroughly and remove all the ones that are open.
  • Melt the butter in a large pot and add the vegetables, some pepper and salt. Cook until the veggies have softened a bit.
  • Add the mussels and put a lid on the pot. Cook for 5 minutes and shake the pot. Cook for another 5 minutes. The mussels should be done bu now.
  • Serve with homemade Belgian fries and a salad! Enjoy!

Nutrition Facts : Calories 966.8, Fat 28.4, SaturatedFat 8, Cholesterol 295.3, Sodium 2943.4, Carbohydrate 50, Fiber 2.2, Sugar 4.8, Protein 120.5

MOULES MARINIERES - BELGIAN MUSSELS



Moules Marinieres - Belgian Mussels image

Mussels taste of the sea and a quick and easy to cook. I was always told to drink a glass or 2 of wine when eating mussels - why? I don't know.

Provided by Coasty

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 kg mussels, cleaned
1 small onion, sliced
1 stick celery, sliced
200 ml white wine
pepper
2 tablespoons butter
2 tablespoons cream
1 tablespoon parsley, chopped

Steps:

  • Melt 1 tablespoon of butter in a casserole pot.
  • Add onions, celery, and saute for a few minutes.
  • Add the wine a bring to the boil.
  • Add the mussels and place lid on pot give a good shake to mix.
  • Cook until mussels have opened shaking even now and again.
  • Add 1 tablespoon of butter, cream and the parsley and stir.
  • Serve with crusty bread or as in Belgium with frites.

Nutrition Facts : Calories 675.1, Fat 27.4, SaturatedFat 12.3, Cholesterol 187.2, Sodium 1539.9, Carbohydrate 25.7, Fiber 0.9, Sugar 2.9, Protein 60.5

MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS



Moules Frites - French/Belgian Bistro Style Mussels and Chips image

I adore Moules Frites - for me it is quintessential French and Belgian Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France and Belgium, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! Historical Note: Did you know that French Fries are really Belgian? Deep-fried chipped potatoes ("fries" in American English; "chips" in British English) are a very popular food item - and one which the Belgians claim to have invented. They are called frieten in Dutch and frites in French, whatever the name, they are my guilty pleasure!

Provided by French Tart

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

1 kg fresh mussels
1 large onion, peeled and finely chopped
1 large shallot, peeled and finely chopped
2 fat garlic cloves, peeled and crushed
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chervil
50 ml olive oil
150 ml dry white wine, such as Muscadet
1 teaspoon Pernod (optional) or 1 teaspoon pastis (optional)
2 tablespoons creme fraiche (optional)
2 large potatoes, peeled and cut into thin strips
1/4 teaspoon salt
oil, for deep frying

Steps:

  • Frites/Chips:.
  • Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
  • Moules/Mussels:.
  • Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
  • Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
  • Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
  • Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
  • Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
  • Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
  • Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
  • Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

Nutrition Facts : Calories 1008.1, Fat 33.2, SaturatedFat 5.2, Cholesterol 140, Sodium 1752.7, Carbohydrate 94.7, Fiber 9.6, Sugar 6.8, Protein 68.3

MOULES FRITES



Moules frites image

Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...

Provided by Gordon Ramsay

Categories     Dinner, Main course, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 20

1kg fresh mussels , (see try below)
3 large spring onions
1 large shallot , peeled and halved
1 carrot , peeled and halved lengthways
2 fat garlic cloves , peeled
1 fresh red chilli
1 bunch thyme
handful flat-leaf parsley
100ml olive oil
about 150ml dry white wine (ideally Muscadet)
1 tsp Pernod
2 tbsp crème fraîche
2 large potatoes , about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
about 3 tbsp plain flour
½ tsp cayenne pepper
oil , for deep frying, (ideally light olive oil)
2 egg yolks
½ tsp mustard powder
150ml light olive oil
1 tsp white wine vinegar

Steps:

  • Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.)
  • Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).
  • Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
  • With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
  • Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
  • Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.
  • TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.

Tips:

  • Use fresh mussels. Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
  • Clean the mussels thoroughly. Use a stiff brush to scrub the mussels and remove any dirt or debris. Pull off the beards (the stringy things that stick out of the shells) and rinse the mussels well under cold water.
  • Use a large pot. Mussels expand as they cook, so you'll need a large pot to accommodate them. A pot that is at least 6 quarts in volume is ideal.
  • Don't overcrowd the pot. If you overcrowd the pot, the mussels won't cook evenly. Add the mussels to the pot in a single layer.
  • Use a good quality white wine. The white wine that you use to cook the mussels should be a dry white wine with a good acidity. Avoid using a sweet white wine, as it will make the mussels taste too sweet.
  • Don't overcook the mussels. Mussels cook quickly, so it's important to not overcook them. Overcooked mussels will become tough and rubbery.
  • Serve the mussels immediately. Mussels are best served immediately after they are cooked. You can serve them with a variety of sides, such as French fries, bread, or rice.

Conclusion:

Belgian mussels are a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family. So next time you're looking for a seafood dish to make, give Belgian mussels a try. You won't be disappointed!

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