Quick & Easy

Steamed belgian mussels in white wine and garlic

Bring a little bit of Belgium to your kitchen with this classic dish. Serve with some crusty bread to soak up that delicious broth, and be generous with the finger bowls!
steamed belgian mussels



1.Scrub mussels; remove beards.
2.Heat oil in wok; stir-fry garlic, shallot and celery until shallot softens. Add tomato; stir-fry 30 seconds. Add wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid reduces by half.
3.Add mussels; simmer, covered, about 5 minutes or until mussels open (discard any that do not).
4.Add remaining ingredients to wok; toss gently to combine. Serve mussels with broth in large serving bowls.

To clean, place mussels in a sink of cold water and give them a gentle wash. Remove one at a time, firmly pull out the beard and scrub the shell clean before soaking in water.


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