Name of EventBelgian National Day
Traditional mussel dish served ina garlicky, briny broth.
|Preparation time||15 minutes|
|Cooking time||5 minutes|
- 2 tablespoons unsalted butter
- 1 small leek, white and light green parts only, thinly sliced
- 1 small shallot/spring onion, thinly sliced
- 4 medium cloves garlic, thinly sliced
- 2 bay leaves
- Salt and freshly ground black pepper
- 1 cup hard dry cider or white wine#
- 2 pounds/I kg. mussels (cleaned and beard removed)
- 2 to 3 tablespoons mayonnaise , crème fraîche, or heavy cream (optional)
- 1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
- 3 tablespoons minced fresh parsley leaves
- Additional mayonnaise for serving (optional, see note above)
- 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and toasted
#While the traditional version from Normandy is made with cider, a dry white wine will work wonderfully as well.
- Melt 1 tablespoon butter in a large saucepan over medium-low heat.
- Add leeks, shallot, garlic, and bay leave. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
- Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
- Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using).
- Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and toasted bread.