 |
 |
EPISODE DETAILS SERIES: Hairy Bikers' Cookbook Series 3 EPISODE: Belgium: Part One Belgium: Part Two RELATED HAIRY STUFF: BIKING ROUTES: Belgium Biking Route PHOTO GALLERIES: The Hairy Bikers' Cookbook : Series 3 Behind The Scenes: Series 3 
|
|||
|
Belgian Mussels
Serves: 4
Prep time: Less then 30 minutes | Cooking time: Less then 10 minutes 
|
 1. To clean the mussels, wash in cold running water, scrub them and remove the beards. Discard any that do not close when tapped.
2. To cook the mussels, melt the butter in a large pan or stockpot. Add the shallots, celery, leek and bay leaves and cook until softened but not browned.
3. Add the mussels, half the parsley, the thyme and freshly ground black pepper and stir well.
4. Add the wine, bring to the boil, then cover the pan and steam the mussels for around three minutes.
5. The mussels are ready when they open. Discard any unopened mussels. Pour in the cream and stir thoroughly.
6. Serve in big bowls garnished with the remaining parsley.
|
 |
|||
 |
|||||
send to a friend
print this page
2kg / 4?lb mussels
Belgian Mussels
Serves: 4
Prep time: Less then 30 minutes | Cooking time: Less then 10 minutes
INGREDIENTS:
2kg / 4?lb mussels
50g / 2oz unsalted butter
3 large shallots, finely sliced
2 sticks celery, finely sliced
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp freshly ground black pepper
300ml / ? pint dry white wine
200ml / 7fl oz double cream
COOKING METHOD:
1. To clean the mussels, wash in cold running water, scrub them and remove the beards. Discard any that do not close when tapped.
2. To cook the mussels, melt the butter in a large pan or stockpot. Add the shallots, celery, leek and bay leaves and cook until softened but not browned.
3. Add the mussels, half the parsley, the thyme and freshly ground black pepper and stir well.
4. Add the wine, bring to the boil, then cover the pan and steam the mussels for around three minutes.
5. The mussels are ready when they open. Discard any unopened mussels. Pour in the cream and stir thoroughly.
6. Serve in big bowls garnished with the remaining parsley.
