Moules Mariniere a very popular dish in Belgium, were in Fresh mussels are cooked in white wine sauce. Moules meaning mussels is also a common dish in northern part of France. A portion of moules in Belgian restaurants tends to be one and a half kilograms per person.
I tried this dish when we visited Bruges, Belgium and I must say I fell in love with it. It looks bland but trust me the flavor of wine and the garlic will tingle your taste buds. This simple dish is very popular in whole of Belgium apart from its famous local beers and chocolates. Belgium for me was a paradise of food. I say this for a reason, you will find the worlds most favorite Belgium Waffles, topped with creamy Belgium chocolate sauce served with a hot coffee in every street. As I walked past the narrow streets of Bruges my nose was hit by the aroma of cocoa. A must visit destination for the chocolate lovers.
- 500 grms of Mussels washed and cleaned
- 1/4 cup of dry white wine
- 1/4 cup of water
- 5-6 shallots alternatively you can used a small white onion finely sliced.
- 5-6 cloves of garlic finely chopped
- finely chopped Parsley
- All purpose flour for thickening 1/2 tsp
- Butter for frying
- Salt as required and crushed pepper.
- Soak the mussels in water adding a little salt for about 10-15 minutes.
- Remove the mussels from the salt water and boil it along with the white wine and water.
- In a pot melt the butter.
- Once the butter is melted, add the sliced shallots and fry till light brown.
- Add the chopped garlic and fry for a minute.
- To this add the water from boiled mussels along with all purpose flour. Do not add the mussels.
- Bring this to a boil and add the finely chopped parsley. Add salt as required.
- Place the cooked mussels in a serving bowl and pour in the white wine sauce over it along with crushed pepper.
- Serve it hot with a crusty bread as a dip in the sauce.