Moules-frites · Belgium

Belgian Mussels with Thyme and Butter Sauce - Simmered in a Wine Reduction

Name: Belgian Mussels with Thyme and Butter Sauce - Simmered in a Wine Reduction
Total time: 45 min
Yield: 4 servings
Cuisine: Moules-frites
Ingredients: 1.5kg mussels; 1 onion; 2 cloves garlic; 1.5 cups white wine; 2 tbsp butter; 1 tbsp thyme; salt; pepper; 300g potatoes; oil for frying

A traditional Belgian dish of mussels cooked in a white wine and herb broth, served with crispy fries. This version uses a slow reduction technique to intensify the flavors of the sauce.

45 minutes4 servings

Method

Rinse mussels and remove beards.
In a large pot, sauté onion and garlic until translucent.
Add mussels and white wine, cover, and simmer for 15 minutes, shaking occasionally.
Stir in butter and thyme, and continue simmering for 5 more minutes to reduce the sauce.
Season with salt and pepper.
Cut potatoes into fries, fry until crispy, and serve with mussels.

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