Belgium’s Best: ‘Mussels from Brussels’
The roots of the original GreenPan ceramic-coated pans lie in Belgium, that small European country renowned for its big breakthroughs and its exquisite cuisine.
What better way to get to know the ‘land of the good life’ than by going on a culinary tour?
Today’s specialty: ‘Mussels from Brussels’
A great way to remind you of when mussels are in season is this simple adage: ‘Every month with a letter ‘r’ in it’. To enjoy them, you could visit one of the many quality mussels restaurants across the country, but if Brussels is not exactly around the corner, you can easily make them at home.
Below is our favorite ‘Mussels from Brussels’ recipe. Pair with a pint of cold lager to taste Belgium at its very best!
- 4kg / 8 pounds fresh mussels
- 250ml / 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
As a general rule, count on about 1kg / 2 pound mussels per person. First, rinse the mussels three or four times in cold water, letting 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.
Throw all the bite-size chopped vegetables into a large pot with a little water (or white wine) at the bottom and set on a low to medium heat. The last thing to do is add the mussels, as they generally only take a few minutes to cook, depending on their size.
Once the veggies have softened, add the mussels to the pot, turn up the heat to high and sprinkle with salt and pepper. Cover and bring to a boil. Pick up the pot a few times and give it a good shake. Once the mussels are all open and their flesh is firm but still juicy, place the whole steaming pot on the table and serve with french fries and mayonnaise or sliced baguette.