Name: Steamed belgian mussels in white wine and garlic
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.3 kilogram black mussels; 2 teaspoon olive oil; 2 clove garlic, crushed; 3 shallots (75g), sliced thinly; 2 trimmed celery stalks (200g), sliced thinly; 2 large_piece egg tomatoes (180g), chopped finely; 1/2 cup (125ml) dry white wine; 200 gram curly endive; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 1/4 cup coarsely chopped fresh chives; 1/4 cup (60ml) lemon juice

Steamed belgian mussels in white wine and garlic

Bring a little bit of Belgium to your kitchen with this classic dish. Serve with some crusty bread to soak up that delicious broth, and be generous with the finger bowls!

Ingredients

1.3 kilogram black mussels

2 teaspoon olive oil

2 clove garlic, crushed

3 shallots (75g), sliced thinly

2 trimmed celery stalks (200g), sliced thinly

2 large_piece egg tomatoes (180g), chopped finely

1/2 cup (125ml) dry white wine

200 gram curly endive

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup coarsely chopped fresh chives

1/4 cup (60ml) lemon juice

Method

1.Scrub mussels; remove beards.

2.Heat oil in wok; stir-fry garlic, shallot and celery until shallot softens. Add tomato; stir-fry 30 seconds. Add wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid reduces by half.

3.Add mussels; simmer, covered, about 5 minutes or until mussels open (discard any that do not).

4.Add remaining ingredients to wok; toss gently to combine. Serve mussels with broth in large serving bowls.

To clean, place mussels in a sink of cold water and give them a gentle wash. Remove one at a time, firmly pull out the beard and scrub the shell clean before soaking in water.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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