Mussels: Paddestoel Mussels

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(Recipe with the compliments of the Belgian Beer Cafe Oostende, Adelaide)

1 kilo fresh Boston Bay mussels
1/2 brown onion
Same quantity of leek & celery (as of onion)
5 cloves garlic
100g Field Mushroosm
100g Bacon
100ml Fresh white wine
200ml Thickened cream
1/2 bunch spring onions, finely chopped
Freshly cracked black pepper
To cook the mussels, firstly lightly sweat off the onion, leek & celery iin a large saucepan then add the garlic, mushrooms and bacon.  Deglaze with white wine and add mussels.  Cover and steam for a few minutes, add cream when mussels are partially open.  Bring to the boil, stir, and add garnish of freshly ground black pepper and spring onion.
Pour into a Mussel Pot and serve with Pommes Frites & Mayonnaise in the traditional Belgian Way.