Belgian Delight: Moules Marinière
Recipe type: Entree
Serves: Serves 4
  • 2 kg moules (mussels) with shells on.
  • 2 tablespoons of butter
  • 2 small onions
  • I stick of celery
  • 400 ml white wine
  • Seasoning
  • 2 tablespoons of fresh cream
  • 1 tablespoon of fresh chopped parsley
  1. Melt half the butter in a large saucepan with lid
  2. Add the sliced onions and celery and fry gently for about 5 minutes or till the onions turn see through.
  3. Add the wine and bring to the boil.
  4. Add the mules and put the lid on and shake the mules – you are aiming to mix the liquid round the mules.
  5. Keep cooking until the shells have opened – and no longer – it shouldn’t take more than a few minutes. Shake the pot periodically. Keep checking them.
  6. Once they are open, add the rest of the butter, cream and parsley and stir.
  7. Do not boil them any longer or they will turn rubbery!
  8. Serve with frites and mayonnaise and of course a nice glass of Belgian beer.
Recipe by JAQUO Lifestyle Magazine at