In tribute to our Belgian roots, here is today’s recipe for moules marinières. I prefer them simple and authentic, so for me there are no unnecessary additions; I go straight to the essentials.
Allow 750 g of bouchot mussels, 1/2 an onion, and a tablespoon of butter per person.
- Choose medium to small mussels, as they are more flavourful.
- In a casserole dish, sauté 1/2 an onion cut into small pieces, then pour in 1 dl of Fendant.
- Add a tablespoon of butter and let it melt.
- Add the mussels and cook over low heat, stirring regularly, until all the mussels have opened.
- Before serving, add chopped parsley to bring a touch of colour.
- Serve the casserole at the table on your fondue burner to keep the mussels warm.
To accompany this dish, I recommend our Petite Arvine Les Seilles, whose saline finish will pair perfectly with the mussels. And of course, do not forget the homemade fries, which will take you an additional 15–20 minutes to prepare.
Cheers to Belgium, and enjoy your meal!
