Moules is a super easy recipe and simply divine. The mussels are succulent and delicious. In Belgium, they like to use the shell to eat the mussels with, no fork necessary. Just use the hinged shell like tongs or one as a scoop to pluck out those delicious crustaceans. Paired with the twice fried frites.....and a fine Belgian beer, awesome!
Moules Belgian Mussels
- 2 lbs. Fresh mussels de-bearded and cleaned
- 1 large onion finely diced
- 1 shallot finely diced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme chopped finely
- 1 tablespoon fresh parsley
- 1/4 cup olive oil
- 3/4 cup dry white wine
- 1 teaspoon pernod optional
- 2 tablespoons creme fraiche optional
- In a large saucepan, put in the oil, onion, shallot and garlic cook over a medium low heat, just until they are slightly soft.
- Add in the chopped herbs, Pernod if being used and mix in the onion mixture.
- Add the mussels into the pan and cover with the white wine, bring slowly to a boil, stirring occasionally.
- Continue cooking until the mussels have opened, this takes between 2 and 5 minutes.
- Discard any mussels that did not open.
- Add the creme fraiche if using and cover until ready to serve with the frites.