Mussels from Brussels
By GreenPan
Images
.jpg)
Serves
Makes 6 servings
Ingredients
- 3 pounds fresh mussels
- 1 cup white wine (optional)
- 2 white onions
- 5 garlic cloves (to taste)
- 3 carrots
- 1 leek
- 3 celery stalks and leaves
- Salt and pepper
Procedure
As a general rule, count on about ½ pound mussels per person.
First, rinse the mussels three or four times in cold water—let them soak for a couple of minutes to remove sand and silt. The shells that aren’t already open should open slightly under water. Scrape off any barnacles attached to the shells.
Add all the vegetables to a large pot with a little water (or white wine) and cook on low to medium heat. Once the vegetables have softened (do not overcook), add the mussels to the pot. Turn the heat to high and add a little salt and pepper. Mussels generally take only a few minutes to cook, depending on their size. Cover and bring to a boil. Pick up the pot a few times and give it a good shake. The mussels are done when they have opened up and their flesh is firm but still juicy. Serve with French fries and mayonnaise or a sliced baguette.
First, rinse the mussels three or four times in cold water—let them soak for a couple of minutes to remove sand and silt. The shells that aren’t already open should open slightly under water. Scrape off any barnacles attached to the shells.
Add all the vegetables to a large pot with a little water (or white wine) and cook on low to medium heat. Once the vegetables have softened (do not overcook), add the mussels to the pot. Turn the heat to high and add a little salt and pepper. Mussels generally take only a few minutes to cook, depending on their size. Cover and bring to a boil. Pick up the pot a few times and give it a good shake. The mussels are done when they have opened up and their flesh is firm but still juicy. Serve with French fries and mayonnaise or a sliced baguette.
Mussels from Brussels
By GreenPan
Serves
Makes 6 servings
Ingredients
- 3 pounds fresh mussels
- 1 cup white wine (optional)
- 2 white onions
- 5 garlic cloves (to taste)
- 3 carrots
- 1 leek
- 3 celery stalks and leaves
- Salt and pepper
Procedure
As a general rule, count on about ½ pound mussels per person.
First, rinse the mussels three or four times in cold water—let them soak for a couple of minutes to remove sand and silt. The shells that aren’t already open should open slightly under water. Scrape off any barnacles attached to the shells.
Add all the vegetables to a large pot with a little water (or white wine) and cook on low to medium heat. Once the vegetables have softened (do not overcook), add the mussels to the pot. Turn the heat to high and add a little salt and pepper. Mussels generally take only a few minutes to cook, depending on their size. Cover and bring to a boil. Pick up the pot a few times and give it a good shake. The mussels are done when they have opened up and their flesh is firm but still juicy. Serve with French fries and mayonnaise or a sliced baguette.
First, rinse the mussels three or four times in cold water—let them soak for a couple of minutes to remove sand and silt. The shells that aren’t already open should open slightly under water. Scrape off any barnacles attached to the shells.
Add all the vegetables to a large pot with a little water (or white wine) and cook on low to medium heat. Once the vegetables have softened (do not overcook), add the mussels to the pot. Turn the heat to high and add a little salt and pepper. Mussels generally take only a few minutes to cook, depending on their size. Cover and bring to a boil. Pick up the pot a few times and give it a good shake. The mussels are done when they have opened up and their flesh is firm but still juicy. Serve with French fries and mayonnaise or a sliced baguette.