by Diane Balch
Preparation 20 minutes serves: 4
3 pounds of cleaned mussels
3 tablespoons of unsalted butter
1 whole large shallot chopped about 1/4 cup
1 tablespoon of fresh rosemary minced
3 sprigs of fresh thyme removed from stem
1/2 cup of Italian Parsley chopped
2 cups of chicken broth
2 cups of Chimay beer (Belgium Beer) or other light to medium beer
1 teaspoon of salt and some pepper
1 tablespoon of extra-virgin olive oil.
1) In a large sauce pan melt the butter and heat the oil on medium high heat. Saute the shallot until it softens.
2) Add the herbs and salt and pepper. Stir for a minute.
3) Turn the heat up to high and add the chicken broth and beer. Bring it to a boil.
4) Add the mussels to the boiling stock, lower to simmer. Cover and cook for about 4 minutes or until most of the mussels open. Do not eat the mussels that don't open.
Serve with french fries.
Please add your Belgian recipes to the linky below and visit my co-host to see what they are cooking in Belguim today.
Next month on Nov 11th we will visit the tiny island of Malta. Start checking out recipes from this country's cuisine.
Please visit their blogs and follow their sites!