Sunday, July 31, 2011

Belgium Mussels: Smoke Rise Inn Recipe

Belgium Mussels: Smoke Rise Inn Recipe
It has been ages since we had Mussels for dinner! Thanks to Chef George Tavolara's latest Smoke Rise Inn recipe for Belgium Mussels, we have an excuse to have them again. Yum!

Ted likes to purchase mussels at Kings in Boonton or at Market Basket in Franklin Lakes. Although he has never tried Corrado's in Wayne, he would buy mussels there. He stays away from Pathmark where he's had poor luck [e.g., 1/3 dead or extremely gritty mussels].

Smoke Rise Inn Recipe for Belgium Mussels


18 to 24 Black Mussels, scrubbed and de-bearded
1 large leek, sliced and rinsed of sand
6 tablespoons of butter
½ cup of white wine
1 tablespoon of French mustard
½ cup of heavy cream


Sauté Leeks until soft in roughly two tablespoons of the butter. 

Add the mussels and white wine and simmer until mussels have opened. Once they have, remove mussels and place in large serving bowl. 

Add cream and mustard and simmer until sauce has reduced by half. 

Add remaining butter and pour over mussels.

Thank you, Chef George! I can't wait to try this recipe for Belgium Mussels.

Note: for authenticity, you should serve with fries and beer. We suggest Ramstein Beer ;-).

What's your favorite mussels recipe? How do you serve it? Let me know in the comments.
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