Mussels in Wine Sauce

Belgium is well known for its' chocolate and its' beer and I happen to like both. It is also famous for its mussels which I love. I was fortunate enough to savor all three of these during our visit to Brussels.

This recipe reminds me of our trip, where mussels are the most popular dish in the country. I love how a dish can take you back to a special place! While there, we dined alfresco and enjoyed the beautiful weather and people watched as we savored a huge platter of steamed mussels which was large enough to share.

For this recipe, just make sure you add some crusty french bread to soak up the tasty garlic and wine broth!

MY TIP: If traveling to Brussels, stop in the main square, I think it is the most beautiful architectural square in Europe!

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon butter
1/2 cup sliced shallots
2 garlic cloves
1 and 1/2 pounds mussels
8 ounces chicken stock (1 cup)
1/2 cup white wine
2 tablespoons of chopped parsley
lemon wedges
salt and pepper to taste

Crusty French bread

Soak the mussels in cold water for 5 minutes, change the water and soak again for 5 minutes to remove any sand in them.

Preheat a large pot to medium and add the olive oil and butter. Once the butter has melted, add the sliced shallots, a little salt, and pepper then saute for 5 minutes. Add the garlic and cook for another minute. Add the wine, chicken stock and mussels, then cover the pot with a lid. Steam the mussels for about 4 -5 minutes or until all the mussels open, if there is one that does not open, discard it. Add the parsley. Season to taste and serve with a lemon wedge and some crusty French bread.