Mussels à l'anversoise

Mussels à l'anversoise

Mussels poached in white wine with shallots.

Belgians are particularly enamoured with mussels and know how to cook them. This way of preparing mussels, typical of Antwerp, enhances their slightly sweet flavour. Sometimes a little shot of Pernod is added to the sauce at the end.

2 servings
Preparation 10 min
Cooking 15 min

360 calories per serving 


Ingredients

900 g mussels   60 units
2 shallots, finely chopped   80 g
1 stalk celery, finely diced   70 g
1 tsp fennel seeds, coarsely ground   2 g
1 tbsp butter, unsalted   14 g
1/4 cup white wine   65 mL
1/3 cup cream 15%   85 mL
  ground pepper to taste    
1 tbsp Italian parsley, fresh [optional]   5 g

Before you start

The quantities given here are based on this recipe served as main course.

Method

  1. Carefully rinse and brush the mussels to remove any sand. Drain. Discard any of the mussels that stay open, even after being tapped, because they are not edible. Set aside.
  2. Finely chop the shallots and cut the celery into small dices. Coarsely grind the fennel seeds using a grinder.
  3. Melt the butter in a saucepan over medium heat. Sweat the shallot 2 min with stirring, then add the celery and fennel seeds. Sauté 3-4 min, then pour in the white wine. Cook a few minutes, until the liquid is reduced by a half. Pour in the cream and bring to a boil. Add the mussels and mix.
  4. Cover and cook 5-7 min over medium heat, until the mussels are open. Toss once during cooking. Using a slotted spoon, remove the mussels from the pan and transfer them to a large bowl. Discard any mussel that are still closed. Cover the bowl and set aside.
  5. Put the saucepan back on the stovetop over high heat and cook until the sauce is reduced by a half. Add pepper and chopped parsley to garnish. Pour the sauce over the mussels and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (250g)

Amount

% DV*

* DV = Daily Value

Calories

360

Fat

16 g

25 %

Saturated 7 g
+ Trans 0.2 g

38 %

Cholesterol

105 mg

Sodium

540 mg

23 %

Carbohydrate

19 g

6 %

Fibre

2 g

6 %

Sugars

1 g

Protein

35 g

Vitamin A

30 %

Vitamin C

40 %

Calcium

10 %

Iron

70 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar
Source of :
Calcium, Copper, Omega-3, Vitamin D, Vitamin K
Good source of :
Pantothenic Acid, Vitamin B6, Vitamin C, Vitamin E
Excellent source of :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Zinc

More info


This recipe is in the following categories: Shellfish | Main courses/Entrées | Diabetes-friendly | High Iron | Source of Omega-3 | Belgian

You may like :

Go to the blog >>

Newsletter

Get nutrition advice and cooking tips delivered for free in your mail box every week!