| |
Moules au Vin Blanc, or Mussels with white wine, is a famous dish from Belgium. Mussel season starts from summer and ends at Easter. Enjoy this recipe with French fries (pomme frites) or sliced baguette. |
 |
Ingredients (serves 2):
- 2 lbs. mussels
- 2 Tbsp. butter
- 2 cloves medium shallots, sliced
- 1/4 tsp. freshly ground black pepper
- 1/2 cup dry white wine
- 1/2 cup chopped parsley
|
 |
1 Clean the mussels thoroughly, remove the beards and discard any that do not close when tapped.
|
 |
2 Melt the butter in your Gourmet d'Expert® Electric Skillet (EP-RAC50) and add the shallots and pepper. Cook until the shallots have softened. Make sure to use a wooden or silicon spoon/spatula so you don’t scratch the pan. |
 |
3 Add the mussels, wine, and half the parsley. Do not stir the mussels, as they may scratch the pan. Bring to a boil, then place the lid on the pan and steam the mussels for about three minutes or until most of the mussels open. |
 |
4 Discard any unopened mussels. |
 |
5 Sprinkle the remaining parsley and serve. |
Gourmet Products
