Mussels à l'anversoise

28 Reviews
96% would make this recipe again

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.

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Preparation : 10 min Cooking : 15 min
360 calories/serving


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 [optional]
1 tbsp Italian parsley, fresh [optional] 5 g

Before you start

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


  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

per 1 serving (250 g)


% Daily Value




16 g

25 %

Saturated 7.4 g
+ Trans 0.2 g

38 %


110 mg


540 mg

23 %


19 g

6 %


2 g

6 %


1 g

Net Carbs

17 g


35 g

Vitamin A

28 %

Vitamin C

38 %


11 %


70 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 4
Fats 2

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28 Reviews (26 with rating only) 96% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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Top Reviews

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may 28, 2021 | I would make this recipe again

I made a couple of changes to this recipe as we are not keen on fennel. I added tarragon instead and some garlic. The taste was superb! Crusty bread needs to be added to the recipe to mop up all that delicious sauce!

Useful 3
december 02, 2014 | I would make this recipe again

best mussels i ate in a long time! Didn't have shallots, so I used the white part of 1 leek, also added a bit of garlic

Useful 0

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