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Recipe: Belgian Mussels without the Beer
Nov. 13th, 2011 06:55 pmIngredients
0.5-1kg of fresh mussels (today I used SeaBounty Australian Blue Mussels)
1 carrot (chopped)
1 stick of celery (chopped)
parsley
spring onion
2-3 cloves of garlic (finely chopped or crushed)
2 tablespoons of olive oil
250ml of water (the Belgians use beer, but we didn't have beer so I just used water)
2 tablespoons of cooking wine (in place of the beer)
2 tablespoons of lemon juice
Procedure
1. Clean the mussels. Basically, soak, scrub and de-beard.
2. Heat oil in a large saucepan over medium-high heat. Cook garlic, carrot and celery for 1-2 minutes.
3. Add 250g of cold water (or beer), then add mussels.
4. Add in the lemon juice, parsley, spring onion and cooking wine. Cover and cook for 5 minutes until mussels open.
End result:
0.5-1kg of fresh mussels (today I used SeaBounty Australian Blue Mussels)
1 carrot (chopped)
1 stick of celery (chopped)
parsley
spring onion
2-3 cloves of garlic (finely chopped or crushed)
2 tablespoons of olive oil
250ml of water (the Belgians use beer, but we didn't have beer so I just used water)
2 tablespoons of cooking wine (in place of the beer)
2 tablespoons of lemon juice
Procedure
1. Clean the mussels. Basically, soak, scrub and de-beard.
2. Heat oil in a large saucepan over medium-high heat. Cook garlic, carrot and celery for 1-2 minutes.
3. Add 250g of cold water (or beer), then add mussels.
4. Add in the lemon juice, parsley, spring onion and cooking wine. Cover and cook for 5 minutes until mussels open.
End result:
