1. Place the white wine in a large saucepan with the mussels; bring it to the boil then reduce it to a simmer and cook with the lid on for 2-3 minutes until the mussel shells open. Remove mussels and keep warm.
2. Strain the cooking juices into original pan, bring to a simmer under medium-high heat, and whisk in butter. Season and add three tablespoons of the parsley. Return mussels and heat through.
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3. Distribute mussels and cooking liquid among 4 soup plates; sprinkle remaining parsley and place a lemon wedge on the side of the plate.
4. The traditional Belgian accompaniment is generous portion of French Fries; tartar sauce or seasoned mayonnaise is the only permitted condiment. A side plate for shells and a finger bowl of warm water and lemon is also usually provided.
Yield: 4 servings
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