Food & Drink · Travel

Ro’s Recipes: House Party in Bruges & Mariners’ Mussels


Mariners’ Mussels

4471748313_91e3ca684d_zPhoto by Flickr user Naotake Murayama. (Creative Commons License)

Yield: Six entre portions

Equipment: Ten quart saucepan with lid, chef’s knife, cutting board, measuring cups and spoons, small metal bowl, rubber spatula, tongs, half sheet tray, tinfoil.


¼ cup sweet butter
1 tablespoon extra-virgin olive oil
3 cups finely minced onions

2 tablespoons minced garlic
1 minced jalapeno pepper – optional
3 cups dry white wine
1 bay leaf
10 parsley stems
3 tablespoons minced thyme

6 quarts of cleaned mussels
Kosher salt and freshly ground black pepper
1 cup cream or coconut milk
1½ tablespoons flour combined with 1½ tablespoons butter (beurre manié)
½ cup chopped parsley



Heat large 10 quart sauce pan. Add butter and onions. Saute over moderate heat till translucent and beginning to brown. Add garlic and jalapeno if using. Cook two minutes.
Add wine and herbs. Cover to bring to boil. Add cream or coconut milk and mussels in one go and cover immediately.
Cook for two minutes. Open lid and using tongs remove the open mussels to sheet tray. Cover loosely with tinfoil. Re-cover pot for half a minute. Remove open mussels to sheet tray. Repeat till all mussels removed.
Season liquid with salt and pepper. Add beurre manié and whisk till liquid thickens. Return mussels to pan. Add parsley. Toss all together.
Serve with double fried French fries or toasted French baguette.

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