Belgian Mussels


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
  • 1 tbsp olive oil
  • 200 ml dry white wine
  • 250 ml light chicken stock or water
  • 2 celery stalks, finely sliced
  • 2 garlic cloves, peeled and smashed
  • 2 tbsp (pouring) cream
  • 2 tbsp chopped parsley


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 and take out the mussels that have opened.

Repeat this process a few times, discarding any mussels that refuse to open. Add the cream and parsley to the pan, and gently warm through, stirring.

Distribute the mussels among 4 warmed, deep soup bowls and pour the creamy broth on top.