Name: Belgian style Mussels in White Wine Creamy Sauce
Yield: 2
Cuisine: Belgian
Ingredients: Mussels: 1 lb; Heavy Cream: 1 cup; Grated Gruyere Cheese: 1/2 cup; Cherry Tomatoes: 12; White Wine: 1 cup; Salt: to taste; Pepper: to taste; Olive oil: 1 teaspoon

Ingredients

1 lb Mussels

1 cup Heavy Cream

1/2 cup Grated Gruyere Cheese

12 Cherry Tomatoes

1 cup White Wine

to taste Salt

to taste Pepper

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?

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Directions

1 Done 10 min	Heat a frying pan, add a little bit of olive oil. Add cherry tomatoes and blister them for 1-2 minutes on high heat. Add half a cup of dry white wine to the pan and keep cooking for another 2-3 minutes. Add a cup of heavy cream and lower the heat to medium-low.
2 Done	. After simmering your sauce for 2 minutes, start crushing tomatoes with a spoon. Add finely chopped thyme, half a cup of grated gruyere cheese, and some salt and pepper to the pan. Keep cooking for 2 more minutes.
3 Done	Add last half a cup of dry wine and bring up the heat to high again. Add mussels and cover with a lid for 3 more minutes. Voila! You just fixed a beautiful fragrant bowl of steamed mussels just like they do in Belgium! I told you, it will be extremely easy.
4 Done	Notes from chef Now, this dish is best served with some crusty baguette to dip in that delicious wine sauce and some more of that dry white wine you already opened. Have a seat, relax, dig in and enjoy a little memory of a busy Antwerp market square with me.