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A Weekday Menu Recipe


Belgian Mussels   HT MC Belgian  15mins



Serves 4   Hot  Seafood  Herbs  Alcohol  Vegetables   Main Course    Gluten Wheat Dairy free Eggless   Belgium Europe




1.8 kg/4lb fresh Mussels (in shell), cleaned
1 Onion, chopped

1 stick Celery, finely sliced or chopped
2 tbsp Freshly chopped Parsley
Salt and Pepper
240ml/8fl.oz. Dry White Wine




1.  Important - throw away any mussels which are not closed or which do not close when tapped. Set the remainder aside.

2.  Place the onion, celery, parsley, salt, pepper and white wine in a very large saucepan and bring to the boil over a high heat.


3.  Add the prepared mussels, cover the pan and cook for a few minutes, shaking the pan from time to time, until the mussels are all opened. 


4.  Transfer the mussels and cooking liquor to individual deep bowls, discarding any mussels which have failed to open, and serve immediately.



Serving Suggestions :


Belgian Fries  or French Bread


Damson and Apple Tansy



More Belgian Recipes  |   More Fish  Recipes   |   General Fish Prep & Cooking Times  |   Types of Fish


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Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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