This is the first of what hopefully will be many Galley Pirates’ recipes for steamed mussels. There are as many ways of preparing mussels as there are people who love them. And no surprise. Mussels are found around the world and are the cheapest by comparison to other bivalves like clams or oysters. They’re sold by the pound instead of by the dozen. And they are very simple to prepare. This is a minimalist recipe, using only a few, basic ingredients which brings out the delicate flavor of the mussels.
When selecting your mussels, make sure the shells are all closed tight. Discard any that are open or don’t close when you press on them. The small ones are the tastiest and most tender. I went to two fish markets today to find just the right sized mussels.
Belgian Steamed Mussels
2 tablespoon olive oil or butter
3 stalks of celery, finely chopped
1 garlic clove, minced
5+ shallots or one small onion, finely chopped
1.5 cups white wine
2 teaspoons sea salt or to taste
Fresh ground black pepper
1.5 lb mussels, cleaned and de-bearded
1/2 cup chopped parsley
Finely chop the vegetables. If you have a ulu, this is a perfect time to use it!
Sauté the shallots, garlic and celery in the oil or butter until translucent.
Add the wine, salt and pepper. Heat through.
Stir in the mussels and parsley. Cover tightly and bring to a simmer. Let the mussels steam until they pop open, about 5-8 minutes. Don’t over steam or the meat will pull away from the shells and dry out.
Gently fold the mussels into the wine sauce before serving.
Serve as an appetizer with crusty bread to soak up the wine sauce. Or for a truly Belgian experience, serve with pommes frites*. (AKA french fries) And of course with a good Belgian beer! A Saison works for us today!
* Calling all galley chefs! ….Looking for a sailing friendly french fry recipe made with fresh potatoes. I’ve been experimenting with a few but with the soaking time needed, the drying space, the hot oil…none seem terribly galley friendly. If you have any ideas, please share!!
7 thoughts on “Belgian Mussels”
I’m working on cleaning the website http://www.ulu.com, and I need your help in removing link from your blog
I’m asking this because it’s come to our attention that some of the links to our website have been acquired against Google’s Webmaster Guidelines, so it’s important for us to remove links that are harming traffic to our website. Furthermore, by linking to our site, it could be detrimental to your site’s overall traffic, so it will be important for you to remove the link.
Here is the link for the listing on your website , where a hyperlink points to ULU.com that is not a knife shop
The link need sto be actually removed please.
Please let me know if you have any questions. If you could email me once you have removed the link that would be great.
Thanks in advance! I hope to hear from you soon and thanks for your help
Sorry, just seeing this! Yes, your link will be removed immediately. Sorry for the delay!
Here we call them Drunken Mussels. Um, did I just get censored? A great experience!
No censor! Where is “here” to you?
Hi Galley Pirates. Love this recipe, similar to one served in restaurant in Chester NS. Caroline, did you check NFLD cook book for french fry recipe? PS , love the gallery. Maureen >
Love these recipes!
Happy to hear!! Aargh!