Classic mussels

Traditional Belgian recipe. A simple recipe that presents the mussels in their true glory. Of course, you can add other vegetables, but they need nothing more. This is also a wonderful basic recipe for the further preparation of mussels.

Classic mussels

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As needed:


clarified butter



medium-sized onions






parsley leaves, sliced






bay leaf



dry white wine

As needed:


freshly ground black pepper

Preparation method

  • Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard.
  • Heat some beur culinair in a large mussel pot or another large pan with enough room to shake the mussels while they are being cooked.
  • Briefly sauté the onion and celery in the beur cuinair and add the mussels, Italian parsley, thyme, bay leaf, white wine and pepper.
  • Increase the heat and bring to the boil. Shake three or four times; the mussels will be done in less than 10 minutes. They are done when they are wide open.
  • Serve immediately, or incorporate the pan juices and the mussels in another dish.

Serving suggestions

  • The classic way to serve this dish is with chips and home-made mayonnaise with a dash of lemon juice.
  • Use the pan juices as the basis for a creamy soup with cream, mustard and tarragon.
  • After cooking, the mussels can be soaked in a warm dressing to infuse.

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