Many years ago we went for a Christmas work dinner at Belgo’s, a Belgian restaurant in Covent Garden or somewhere like that. We had mussels with fries and Belgian beer. Very nice too. So, some 15 years later I thought I would try and replicate that dish in the kitchen of HappinessStan.
To create a taste of the Low Countries you will need:
- A big bag of mussels (these were from Scotland – which is 8 hrs away by lorry so lets hope they are fresh)
- White wine
- Double (Heavy) cream
- Salt and Pepper
First thing is to prepare the mussels. Never done this before and it took 40 minutes. Yes 40 minutes. You have to pull off their beards (these things are still alive but they don’t bite) and then scrub off the barnacles. I threw anything away that looked cracked or open.
Then you fry up some onion and garlic in butter in a massive pan.
Then add the wine, parsley and mussels and cook for a few minutes.
Now decant the mussels into another pan and boil the liquid down and add some cream to thicken it up. Season.
Pour the sauce over the mussels.
Now serve this mother-lode up with fries and a nice Belgian beer.
It would have taken about 1o minutes to put this creation together were it not for the buggering about cleaning the mussels.