From Belgium: Belgian-Style Mussels: a dish I had the pleasure of tasting during a trip to Brussels. The national dish of Belgium is ‘moules et frites’, which means mussels and fries. Mussels are generally cooked in broth or beer. In some restaurants, they serve them with interesting variations, including the unusual pairing with cheese, usually Roquefort. I would never have thought to pair such a strong cheese with mussels, but even less would I have thought they would be so delicious! You can try this recipe where I experiment with mussels and Gorgonzola.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Seafood
- Seasonality: All seasons
Ingredients
- 2.2 lbs Mussels
- 1 cup Heavy cream
- 3.5 oz Gorgonzola
- 1 Onion
- 1 tbsp Olive oil
Preparation
Place the mussels in a pot with a lid over high heat and let them open. Shell half of them and leave the other half in the shell. Keep the cooking water from the mussels.
In a pan, heat the oil with the onion and let it brown. Add the cream and Gorgonzola and let it melt well.
Add the mussels and sauté to let them absorb the flavor. If it’s too dry, add the filtered mussel cooking water. Serve very hot
Suggestions/tips
You can replace Gorgonzola with Roquefort, as in the original recipe.
Instead of cream, you can use crème fraîche.
If you enjoyed From Belgium: Belgian-Style Mussels, also try other seafood appetizer recipes:
Couscous Cups Filled with Fish
Shrimps Wrapped in Bacon with Breadcrumbs
Mussels, Baby Cuttlefish, and Chickpea Soup
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