Classic Belgian mussels
2 servings
15 minutes
Classic Belgian mussels — to conclude our two weeks dedicated to Belgium. In the still life you can see our cat Barsha — and the dishes that were provided to us by the vintage online store Cracks&Chips , founded by Elena Gnedovskaya, who used to be the recipe editor for "Food.
1
Prepare the necessary ingredients. Rinse the mussels and clean them from the 'beards'.
- Mussels: 1 kg
2
Chop the onion coarsely
- Onion: 1 piece
3
Also chop the celery.
- Celery stalk: 2 pieces
4
Chop the garlic finely.
- Garlic: 2 cloves
5
Put onion, garlic, and celery in the pot.
- Onion: 1 piece
- Celery stalk: 2 pieces
- Garlic: 2 cloves
6
Place the mussels on top.
- Mussels: 1 kg
7
Pour a glass of water and a glass of white wine.
- Dry white wine: 250 ml
8
Salt and cover with a lid.
- Salt: to taste
9
Bring to a boil and cook for another three minutes. After that, shake the contents of the pot to ensure all the mussels are heated.
- Mussels: 1 kg
10
It is advised not to eat mussels that did not open during cooking.
