Mussels (Not from Brussels, but Belgian Anyway)

Name: Mussels (Not from Brussels, but Belgian Anyway)
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 3 black peppercorns; 1 carrot, peeled and sliced; 2 stalks celery, sliced; 2 slices lemon; 4 kilograms fresh mussels; 1 onion, peeled and sliced; 750 milliliters 1/2 white wine

Mussels (Not from Brussels, but Belgian Anyway) requires around 55 minutes from start to finish. This recipe makes 8 servings with 286 calories, 28g of protein, and 5g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. Head to the store and pick up mussels, peppercorns, carrot, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

To prepare the mussels, scrape off anything living or growing on the outside of the shells, and pull out the little bunch of dark hairs (the beard) coming out of the side of the shells. Soak them in cold water while doing so. The shells are usually closed when you buy them. Do not panic if they open under water! Any shells that do not close when you tap them, have to be thrown out. This part may be done a couple of hours ahead of time if the mussels are stored in a cool place. Set the cleaned mussels aside.

Ingredients you will need

Mussels

Pasta Shells

Water

In a large heavy-bottomed pot, combine the carrot, onion, celery, bay leaf, peppercorns, lemon slices and white wine. Bring to a boil over high heat, and add 1/3 of the cleaned mussels. Cover the pan, and cook shaking, every minute or so to help the mussels cook evenly. When all of the mussels are open, remove from the pan using a slotted spoon, and start enjoying your meal. Continue to cook remaining mussels in the same liquid.

Ingredients you will need

Peppercorns

White Wine

Bay Leaves

Mussels

Carrot

Celery

Lemon

Onion

Equipment you will use

Slotted Spoon

Frying Pan

Pot

Equipment

Slotted Spoon

Frying Pan

Pot

Ingredients

Servings:

bay leaf 3

black peppercorns 1

carrot, peeled and sliced 2stalks

celery, sliced 2slices

lemon 4kilograms

fresh mussels 1

onion, peeled and sliced 750milliliters

1/2 white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.