Moules au Vin Blanc (Belgian Mussels)

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.

<i>Moules au Vin Blanc</i> (Belgian Mussels) Ingredients

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

*This recipe was developed for the Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

<i>Moules au Vin Blanc</i> (Belgian Mussels) Step 1

Clean the mussels thoroughly, remove the beards and discard any that do not close when tapped.

<i>Moules au Vin Blanc</i> (Belgian Mussels) Step 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.

<i>Moules au Vin Blanc</i> (Belgian Mussels) Step 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.

<i>Moules au Vin Blanc</i> (Belgian Mussels) Step 5

Sprinkle the remaining parsley and serve.