A Little Slice of Belgium
in Your Pot:
Traditional Mussels
in White Wine Sauce
Ingredients for 4 people:
3 kg fresh mussels, 4 dl dry white wine, 150 g
butter, 50 g peeled shallots, 0.5 cl white wine
vinegar, fresh parsley, fresh thyme, 3 bay
leaves, pepper, salt
Preparation:
Clean mussels carefully in cold water. Prepare a large pot (at least 8l, so the mussels have
enough space to open), melt the butter in the
pot and fry chopped shallots. Add bay leaf,
a pinch of parsley, thyme and pepper. Add white wine and drizzle it with wine vinegar. Bring
mixture to a boil and bubble. Turn to high
heat, add mussels and let simmer for about
2-3 minutes, then stir and simmer again for about
2 minutes until all the mussels are open. Finally,
sprinkle mussels with chopped parsley.
Text: Martina Girten
Foto: Martin Poštulka
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