Clem's Moules traditionelle et frites

Done with frozen black mussels which is never as good as fresh (not available here). This is traditional Belgian fare. The broth (under all the shellfish) is done with garlic, onions, sauteed with a large knob of butter and olive oil until translucent, followed by celery and leek. I added white wine which is optional. You can add water if there is not enough broth to generate steam for cooking the mussels. Lookie here for the version at Belgo Noord, London.

19 Feb 2021
 

Created by Clem Kuek