Mussels – the jewel of the ocean. A slightly odd looking jewel sure, but a very delicious one. With this recipe (and cooked and presented in your very suave Biroix Dutch Oven) you’ll look like a seafood chef extraordinaire. Serve with everyone’s favourite chips, and you’ve got a posh take on fish ‘n’ chips – perfect for Friday night. In fact, if you choose fries instead of chunky chips, you’ve
created the National dish of Belgium - Moules-frites (not chocolate, we were surprised too!). Now you’re looking very much like the professional European chef. If you fancy continuing your European culinary schooling, here is a fantastic list of other favourite dishes in Belgium. Smakelijk! (Means bon appétit in Belgian).

What you need:

  • 24 mussels 
  • 2 tablespoons of butter 
  • 6 cloves of garlic, chopped 
  • 1 onion, finely diced 
  • 1 ½ cups of white wine 
  • 1 cup of cream 
  • ¼ cup of chopped parsley 

To serve:

  • Oven baked chips 
  • Garlic Aioli

How to make:

  • Prepare the mussels by scrubbing well and removing beards – pull firmly and they should come out.  
  • Place your Biroix Dutch Oven over a medium heat.
  • Add the butter. 
  • Once melted, add the onions and cook until translucent – around 4 minutes.
  • Add the garlic and cook for another minute, stirring occasionally.
  • Pour in the wine and put the lid on. Bring to the boil.
  • Remove the lid and cook until the wine has reduced by about half.
  • Pour in the cream and add the mussels.
  • Put the lid back on and cook until shells open – around 3-4 minutes.
  • Discard any mussels that don’t open – do not eat them.
  • Sprinkle with parsley and serve with chips and garlic aioli.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries