Mussels

Food is tastier when prepared at home, and mussels are no exception. I always had a crush on mussels, but when I moved to live in Brussels... It was obvious, it got way out of control in my kitchen. I have tried it with everything - in wine, cream, even in tomato sauce. But the recipe below is the tastiest I find. 

Some may think that it could be difficult or cumbersome to cook seafood, but they are definitely misled. They are surprisingly easy and fast to prepare, being served as a starter or as a main course. 

Ideally, mussels should be fresh when bought, which means they should be alive. Often, they come already washed, so the first step in selecting which ones to cook is to put them under cold water, and those shells that do not close by themselves after a few minutes are probably dead and should be thrown away. 

From then on the cooking begins. 

Serves 2 - 4 (main course - starter)

Ingredients:

1kg Mussels

1 large Garlic clove, crushed

1 small shallot, finely diced

1½ tbsp fresh parsley, roughly chopped

1 tbsp fresh mint, roughly chopped

½ tbsp fresh basil, roughly chopped

½ tsp chilli flakes (optional)

8-10 cherry tomatoes, quartered (optional)

1 cup white wine

1 to 2 tbsp olive oil

Season with Salt and Pepper

1 tbsp lemon/lime juice (optional)

Few fresh parsley, finely chopped for garnish

Method:

Cooking Tip: The Casserole/Large-deep pot should only be filled halfway with the mussels, as they will double in size when opened.

Drain the mussels from the water after washing them, as mentioned earlier on, and transfer them to the casserole. Add and scatter amongst the mussels the Garlic, shallot, parsley, mint, basil, chilli flakes and tomatoes (optional). Then, pour in the wine and olive oil. Season with salt and pepper.

Cover with a tight fitting lid, so that the mussels can steam.

Turn on the heat, bring to boil and then let it simmer for a few minutes, shaking the casserole very so often so that the mussels move around and open up.

When all the mussels are open, remove the casserole from the heat and stir in lemon/lime juice, if you like (optional). Indeed after cooking, check for any still closed mussels as they should be thrown away.

Serve the mussels in separate serving bowls and sprinkle over some finely chopped parsley to garnish. Serve with fresh crunchy bread :)

And... Voilà, an authentic Belgian Speciality at Home!! Enjoy xx

Healthy note: Mussels are not only very tasty but also extremely nutritious; they contain desirable fats and are rich in vitamins and minerals