"A favourite in any month that does not carry the letter 'R', once again, a typical dish from the north of Belgium and the south of Holland. Usually served with fries and a sourish salad dressing to dip the mussels in. It is a real get-together-in-the-kitchen-dish, as it is usually prepared in 3 or 4 batches every time in the same liquid, which gets better and better." — Edda
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carrot, peeled and sliced
onion, peeled and sliced
1 1/2 stalks
1/2 (750 milliliter) bottle
Good Stuff! I cut the recipe in half because eight pounds of mussels seemed like a lot. The 4 of us were so enamored with these mussels that I wish I had gotten the extra four pounds to make the next day! Good and simple, but you feel like you're cooking dinner in someones seaside villa!
I fell in love with Mussels when I spent a fall in Belgium and this recipe was so delightful and easy. I added 1 small red pepper and 1/2 a portabella mushroom as I had them handy. :).
* Percent Daily Values are based on a 2,000 calorie diet.
Mussels (Not from Brussels, but Belgian Anyway)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 10
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