Ingredients
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1 lb Mussels
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1 cup Heavy Cream
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1/2 cup Grated Gruyere Cheese
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12 Cherry Tomatoes
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1 cup White Wine
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to taste Salt
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to taste Pepper
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1 teaspoon Olive oil
My Two Cents
These Belgian-style mussels cooked in silky-rich white wine cream will steal your heart. Did I mention it takes less than 10 minutes to cook? Bingo! The best appetizer for a romantic dinner is found.
My brightest memory of Antwerp is tasty, strong beer and steamy, delicious mussels I used to order in a little café off Groenplaatz street in the main city market square.
I will blah for a little bit longer here, so as I always say, don’t be ashamed of jumping right to directions if you prefer.
It was around Christmas time so the market was flooded with tourists, a line to restaurants was endless and wine and beer were poured heavily to those who waited. We took a little table at the corner right under the heater and ordered the usual – beer and mussels. Nothing can be more comforting than steam coming out of the heavy pot full of tasty food. On the freezing Belgium winter night it was a blessing.
It has been almost a decade since I was there last time, yet I can remember the taste and the smell of crispy cold air. So I want to share this little piece of Belgium with you and invite you to have a sit with me at my favorite and very wobbly table on the corner of the market square and enjoy those amazing mussels in white wine cream with me.
No, we won’t need to travel. In fact, we will need a very basic list of ingredients and 10 minutes of our time. Ready?
Directions
1
Done
10 min
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2
Done
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3
Done
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4
Done
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Notes from chef |
2 Comments Hide Comments
These were amazing!!!
Truly the best mussels that I’ve ever made! Making them, again, tonight!