Belgian mussels with white wine

Yield 2 portions



  1. Clean and rinse the mussels. Chop the vegetables.
  2. Melt butter, add and sweat the chopped onion. Add the rest of the vegetables and half of the chopped flat parsley. Add the white wine and bring to boil. Let reduce for a few minutes.
  3. Add the stock and water, bring to the boil, boil for 10 minutes to let reduce a bit.
  4. Add the mussels and cook with lid for  8 to 10 minutes. Carefully toss or shake them a couple of times while cooking.
  5. Remove the lid, sprinkle left over chopped parsley over and serve immediately.


on by Sandra Slawinski

Recipe by Leeks and High Heels at