Moules
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pelicangal
About this recipe: Serve with frites for a true Belgian feast. This is a real get-together-in-the-kitchen-dish, as it is usually prepared in 3 or 4 batches every time in the same liquid, which gets better and better with each batch.
Ingredients
Serves: 8
- 3.75kg (8 lb) fresh mussels
- 1 carrot, peeled and sliced
- 1 onion, peeled and sliced
- 1 1/2 stalks celery, sliced
- 1 bay leaf
- 3 black peppercorns
- 2 slices lemon
- 1/2 bottle white wine
Method
Prep:45min ›
Cook:10min ›
Ready in:55min
- To prepare the mussels, scrape off anything living on the outside of the shells, and pull out the dark hairs (the beard) coming out of the side of the shells. Soak them in cold water while doing so. The shells are usually closed when you buy them. Do not panic if they open under water! Any shells that do not close when you tap them have to be thrown out. This part may be done a couple of hours ahead of time if the mussels are stored in a cool place. Set the cleaned mussels aside.
- In a large heavy-bottomed pot, combine the carrot, onion, celery, bay leaf, peppercorns, lemon slices and white wine. Bring to the boil over high heat, and add 1/3 of the cleaned mussels. Cover the pan, and cook shaking every minute or so to help the mussels cook evenly. When all of the mussels are open, remove from the pan using a slotted spoon, and start enjoying your meal. Continue to cook remaining mussels in the same liquid.
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