“Typical dish from Belgium, usually served with fries and a sourish
salad dressing.”
Serving: 8 | Prep: 45m | Ready in: 55m
• 8 lbs. fresh mussels
• 1 carrot, peeled and sliced
• 1 onion, peeled and sliced
• 1 1/2 stalks celery, sliced
• 1 bay leaf
• 3 black peppercorns
• 2 slices lemon
• 1/2 (750 milliliter) bottle white wine
• To have mussels ready, scrape off any growing or living on outer of shells,
and remove small bunch of beard or dark hairs coming out of shells side.
While doing so, steep them in cold water. Shells are normally unopened
when you buy them. It is fine if they open under water, shells that remain
open once tapped needs to be discarded. This potion can be made 2 hours in
advance in case mussels are kept in cool area. Reserve cleaned mussels.
• Mix white wine, lemon slices, peppercorns, bay leaf, celery, onion and
carrot in a big heavy-bottomed pot. Boil on high heat, and put in 1/3 of
cleaned mussels. Place cover on pan, and cook shaking, every minute or so to
aid mussels cook equally. Once every mussel is open, with a slotted spoon,
take away from pan, and serve. Keep cooking the rest of mussels in same
Nutrition Information
• Calories: 126 calories;
• Total Carbohydrate: 6.3 g
• Cholesterol: 36 mg
• Total Fat: 1.1 g
• Protein: 13.9 g
• Sodium: 210 mg