Description
A favourite in any month that does not carry the letter ‘R’, once again, a typical dish from the north of Belgium and the south of Holland. Usually served with fries and a sourish salad dressing to dip the mussels in. It is a real get-together-in-the-kitchen-dish, as it is usually prepared in 3 or 4 batches every time in the same liquid, which gets better and better.
Ingredients
- 8 pounds fresh mussels
- 1 carrot, peeled and sliced
- 1 onion, peeled and sliced
- 1 ½ stalks celery, sliced
- 1 bay leaf
- 3 black peppercorns
- 2 slices lemon
- ½ (750 milliliter) bottle white wine
Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 8