Belgian Classics (3): Belgian mussels • Leeks and High Heels
Gosh I can’t exactly remember when I had my 1st taste of mussels but I do recall that at some biology class we had to dissect them, than cook and eat them.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at leeksandhighheels.com.
Ingredients
- 2 kg mussels
- 1 celery
- 3 medium size carrots
- 1 medium size onion
- 1 bustle flat parsley
- 2 tablespoons unsalted butter
- 500 ml fish stock
- 500 ml water
- 350 ml white wine
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