Belgian Mussels


Preparation info

  • Serves


    • Difficulty


Appears in

Simple Food

Simple Food

By Jill Dupleix

Published 2002

  • About

Mussels are easy. Just wash them well and pull out the little beards, discarding any that don’t close when tapped. Serve with crusty bread and a pot of real mayonnaise for dipping.


  • 1.5 kg mussels
  • 1 onion
  • 1 tbsp butter


Give the mussels a quick scrub; pull out the little beards and discard.

Peel the onion and slice into fine rings. Heat the butter and oil in a large lidded pan, and cook the onion gently for 5 minutes.

Add the white wine, chicken stock, celery and garlic cloves, and bring to the boil. Add the mussels, cover with the lid and cook for 1 minute, then shake the pan, remove the lid a