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
- 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