Don’t be intimidated by the name of this dish! Mussels are incredibly delicious and a very healthy protein as part of your meal. Mussels are a sustainable ingredient that filter ocean water, cleaning it and ridding it of external toxins. Mussels are high in protein but low-calorie and low fat with high amounts of B12, selenium, and manganese. Mussels also provide a prime opportunity to make a one-pot-meal so that clean-up is a snap! I used a Belgian beer as the base for the broth which gives a unique flavor, especially when paired with onion, garlic, lemon, and parsley- yum!
Belgian Brasserie Mussels
- 2 lbs PEI Mussels
- 4 cloves sliced garlic
- 1 sliced shallot
- 1 finely diced carrot
- 2 stalks finely diced celery
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 tablespoons all purpose flour
- 2 cups Belgian Beer
- 1/4 cup water
- 1/2 cup chopped parsley + more for garnish
- Juice of one lemon
- Fresh Parmesan Cheese for garnish
1. Place mussels in a large bowl, keeping it in the mesh bag, fill with cold water. Let sit for 10 minutes to allow mussels to clean themselves of sand etc.
2. Place a pot or large saute pan on low-medium heat with butter and olive oil. Dice shallot and garlic. Cover with a lid and sweat the shallot for 1-2 minutes until they turn clear. Add the garlic, cover and sweat for another 1-2 minutes. Add carrots and celery, cover and sweat for 2-3 minutes.
3. Add flour to mixture and stir to combine. Season with fresh ground pepper. Stir with wooden spoon for 1-2 minutes. Continue to add parsley, lemon, beer, and water. Stir to combine.
4. Turn heat up to high and cover. Once liquid is simmering, add mussels to pot and cover. Let simmer for 3-4 minutes until all shells have opened. Discard any shells that did not open during cooking.
5. Serve over whole wheat noodles or with crusty whole wheat bread. Add extra parsley, lemon, and fresh grated parmesan cheese to serve!