Mussels Recipe
Mussels are a beloved seafood delicacy that have graced the tables of many cultures. This dish, often enjoyed in coastal regions, is particularly popular in Belgium, where it is traditionally served with fries (moules-frites).
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon
- Colander
- Measuring cups and spoons
Ingredients
- 4 pounds (1.8 kg) fresh mussels
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (240 ml) white wine
- 1 cup (240 ml) chicken broth
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Clean the Mussels: Start by scrubbing the mussels under cold water. Remove any beards (the fibrous threads hanging from the shells) and discard any mussels that are open and do not close when tapped.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add Liquid Ingredients: Pour in the white wine and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Cook the Mussels: Add the cleaned mussels to the pot. Cover and cook until the mussels have opened, about 5-7 minutes. Discard any mussels that do not open.
- Finish the Sauce: Stir in the heavy cream, dried thyme, and dried parsley. Season with salt and pepper to taste. Let the sauce simmer for another 2 minutes to thicken slightly.
- Serve: Ladle the mussels and sauce into bowls. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your delicious mussels with a crusty baguette or fries.