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.


Anonymous said...


There used to be mussels in Smoke Rise's Lake. I know that because we fished them out and ate them along with perch, sunfish, bass (small mouth bass) and an assortment of other creatures that our dad deposited in the family bath tub until we (Me-My job) got them out to clean them. Usually this was a horrible task of removing the scales and the innards.

Mussels? Any fresh water mussels? They were black in color and about 3 1/2"---4" long? It was a long time ago. Maybe in the 60's.

Kim Vawter

CB Whittemore said...


This is fantastic! I had no idea. Do you remember where you would find the mussels? Did they grow on piers?

I believe there still are mussels in the lake. Emma has found several shells and I just assumed they were part of the sand that gets shipped in [lousy logic, though, shells are black, sand is white. :-)].


Anonymous said...

I don't remember exactly where we harvested them from but they were certainly live ones. (I lived in Smoke Rise from 1952-1968.)


CB Whittemore said...

I plan to check in with the fishing club to find out more about current mussels. Thanks, again, Kim.


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