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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