Mussels Belgian style

Ingredients for 2 servings:

• 2 kg mussels, preferably fresh
• 2 m.-sized onion(s)
• Celery, some sticks
• salt and pepper
• e.g. white wine or broth
• some butter or oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rinse the mussels several times with clean water, removing any dirt. Peel the onions and cut them into fairly small pieces. Cutting the whole onion into eighths is usually sufficient. Clean the celery and chop it into large pieces (approx. 2-4 cm). Sauté the vegetables in heated butter or oil, deglaze with a little white wine or stock if desired. Simmer for about 5 minutes (until the vegetables are al dente). Then increase the heat and add the drained mussels. Season with salt and pepper, and cover. Cook for about 5 to a maximum of 10 minutes. All mussels should be open afterward. Do not eat any mussels that are still closed! In Belgium, this dish is served with freshly prepared French fries. Note: In Belgium, each portion is cooked individually in a tall pot and served in the same pot. The lid serves as a catch for the empty shells. You can also use a large pot, place it in the middle, and serve in soup bowls. The broth that naturally forms can be eaten as soup.