Mussels poached in white wine with shallots.
Belgians are particularly enamoured with mussels and know how to cook them. This way of preparing mussels, typical of Antwerp, enhances their slightly sweet flavour. Sometimes a little shot of Pernod is added to the sauce at the end.
900 g | mussels | 60 units | |
2 | shallots, finely chopped | 80 g | |
1 stalk | celery, finely diced | 70 g | |
1 tsp | fennel seeds, coarsely ground | 2 g | |
1 tbsp | butter, unsalted | 14 g | |
1/4 cup | white wine | 65 mL | |
1/3 cup | cream 15% | 85 mL | |
ground pepper to taste [optional] | |||
1 tbsp | Italian parsley, fresh [optional] | 5 g |
The quantities given here are based on this recipe served as main course.
per 1 serving (250 g)
Amount % Daily Value |
Calories 360 |
Fat 16 g 25 % |
Saturated
7.4 g
38 % |
Cholesterol 110 mg |
Sodium 540 mg 23 % |
Carbohydrate 19 g 6 % |
Fibre 2 g 6 % |
Sugars 1 g |
Net Carbs 17 g |
Protein 35 g |
Vitamin A 28 % |
Vitamin C 38 % |
Calcium 11 % |
Iron 70 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Meat and Alternatives | 4 |
Fats | 2 |
I made a couple of changes to this recipe as we are not keen on fennel. I added tarragon instead and some garlic. The taste was superb! Crusty bread needs to be added to the recipe to mop up all that delicious sauce!
best mussels i ate in a long time! Didn't have shallots, so I used the white part of 1 leek, also added a bit of garlic