Moules marinières — the Belgian classic. Fresh mussels steamed open in white wine, shallots, garlic, and thyme. The broth is the masterpiece. Served with twice-fried Belgian frites and aioli for dipping both.

Belgian Mussels In White Wine

Stephanie Sharpe

@steph

5 months ago

Moules marinières — the Belgian classic. Fresh mussels steamed open in white wine, shallots, garlic, and thyme. The broth is the masterpiece. Served with twice-fried Belgian frites and aioli for dipping both.

Recipe

Ingredients

·4 lbs fresh mussels scrubbed and debearded

·4 shallots finely diced

·4 cloves garlic minced

·2 cups dry white wine

·4 tbsp unsalted butter

·Fresh thyme and parsley

·Salt and pepper

·Crusty bread and Belgian frites to serve

Instructions

1.Discard any mussels that are open and do not close when tapped.

2.Melt butter in a large pot over medium heat.

3.Sauté shallots and garlic until soft, about 3 minutes.

4.Add wine and thyme. Bring to a boil.

5.Add mussels, cover, and steam 4-6 minutes until all are open.

6.Discard any that remain closed.

7.Ladle into bowls with plenty of broth. Finish with parsley.

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