Few dishes scream Belgian comfort quite like moules au vert. It’s a bowl of steaming mussels coated in a vibrant green sauce bursting with herbs, garlic and freshness. The colour is striking, the flavour is deep but clean, and it turns a humble pot of mussels into something refined and aromatic.
This version keeps things authentic yet simple enough for any home cook.
Ingredients (2 people)
2 kg fresh mussels, cleaned and de-bearded
1 shallot, finely chopped
2 garlic cloves, minced
1 small leek (white part only), sliced
A good handful fresh parsley
A good handful fresh chervil
A handful fresh spinach
A small handful fresh sorrel
100 ml dry white wine
100 ml cream
1 tablespoon butter
Salt & black pepper
Lemon wedges to finish
Method
1. Rinse the mussels under cold water and remove any broken ones.
2. Blend the herbs, spinach and sorrel with a splash of water until smooth and bright green.
3. Melt butter in a large pot, add shallot, garlic and leek, and cook until soft.
4. Pour in the white wine and bring to a boil.
5. Add the mussels, cover, and steam 4–5 minutes until they open.
6. Pour in the green herb purée and the cream, mix gently and let simmer 1 minute to coat the mussels.
7. Season with black pepper and a squeeze of lemon.
Serve immediately with Belgian fries.
Drink pairing: Chablis Premier Cru or a Belgian wheat beer ( Hoegaarden Grand Cru is a must ).
Below are a other delicious mussels recipes:
Mussels with saffron sherry sauce
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