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Moules Belgian Mussels

Course Main
Cuisine Belgium
Servings 4
Author International Cuisine


  • 2 lbs. Fresh mussels de-bearded and cleaned
  • 1 large onion finely diced
  • 1 shallot finely diced
  • 2 garlic cloves 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 nit open.
  • Add the creme fraiche if using and cover until ready to serve with the frites.