Mussels from Brussels

There are a million Belgian mussels recipes out there, so as long as you get the basic technique down, you are pretty much free to create what ever variation your heart desires.

ingredients: (used today)

PEI Mussels - 2#

garlic - 3 heads

onion - 1 medium

thyme - 8 sprigs

Ricard - 2 shots

Sake (in lieu of dry white wine) - 2/3 cup

olive oil

butter

red potatoes - 3

bacon - 1#

I first take the red potatoes and slice them 1/2 inch thick. Boil them in water with thick bacon strips laid on top. This will take 30 minutes.

In the mean time, prep your onions, garlic and thyme.

Vigorously saute (in a pot that will hold all the mussels) the onions and garlic in olive oil and butter on high heat.

As the aroma fills the kitchen, add the thyme and unload all the rinsed mussels into your large pot and let it continue to saute for about 45 seconds.

At this time, you may add the Ricard. I would add 1 shot of Ricard to every pound of Mussels. Let the alcohol evaporate and then add in the Sake (or white wine).

Cover and let the residual steam build up and cook the mussels further.

Cut heat after 20 seconds and let stand for another 2 minutes.

Check your potatoes if they are fork tender. If so, plate potatoes and bacon slabs on the bottom of your plates. The potatoes will act as a sponge when the "jus" from the mussels are poured over the dish.

Now check on the mussels. They should all be opened and looking plump.

Discard any that are not opened.

Scoop out about 15 mussels per plate and ladel over the sauce.

Serve hot.

The Belgians usually serve their "Mules" with fries and mayonnaise.

But in this case, we have some boiled potatoes already so I think a warmed sourdough with a side of truffle butter would go great.