Belgian-Style Red Wine Mussels

Name: Belgian-Style Red Wine Mussels
Total time: 26 min
Yield: 2 servings
Cuisine: Belgian
Ingredients: 1 kg mussels; 15 g Flat-leaf parsley; 40 g Unsalted butter; 1 tbsp Light olive oil; 3 piece Shallots; 4 clove Garlic; 200 ml Dry red wine; 2 piece Bay leaves; 4 piece Fresh thyme; 0.5 tsp Ground black pepper; 2 slice Crusty bread

31 min · 29 min active · makes ~1.4 kg · Easy · Belgian

Mussels steamed in dry red wine with shallots, garlic, and herbs. A quick and elegant one-pot dish served with crusty bread.

See more →

Belgian-Style Red Wine Mussels

Mussels steamed in dry red wine with shallots, garlic, and herbs. A quick and elegant one-pot dish served with crusty bread.

See more →

TOTAL TIME

31 min

ACTIVE TIME

29 min

QUANTITY

~1.4 kg

DIFFICULTY

Easy

CUISINE

Belgian

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/10

Ingredients

0/11 gathered · 2 servings

1kg

15g

40g

1tbsp

3piece

4clove

200ml

2piece

4piece

0.5tsp

2slice

#	Quantity	Notes	State
1	1kg	—	—
2	15g	—	—
3	40g	—	—
4	1tbsp	—	—
5	3piece	—	—
6	4clove	—	—
7	200ml	—	—
8	2piece	—	—
9	4piece	—	—
10	0.5tsp	—	—
11	2slice	—	—

Tools

10 items

Serveware

1 item

Procedure

28 steps

1 of 28

Tip the mussels into a colander and rinse them thoroughly under cold running water, scrubbing away any grit or barnacles and pulling off any beards.

Mussels · 1 kg

⏱ 5 min

ResultRinsed mussels

2 of 28

Tap any open mussels sharply on the side of the colander and discard any that do not close, as well as any with cracked or broken shells.

⏱ 1 min

ResultCleaned musselsused in step 20

3 of 28

Gather the parsley into a tight bunch and chop it finely with a rocking motion until you have a bright, even pile of fine pieces.

Flat-leaf parsley · 15 g

⏱ 1 min

ResultChopped parsley

4 of 28

Scrape the chopped parsley into a small bowl and set it aside for finishing.

Chopped parsley · step 3

⏱ 10s

ResultChopped parsleyused in step 26

5 of 28

Add the butter to a large deep pan.

Unsalted butter · 40 g

⏱ 10s

ResultUnsalted butter

6 of 28

Pour the olive oil into the pan with the butter.

Light olive oil · 1 tbsp

⏱ 10s

ResultUnsalted butter and light olive oil

7 of 28

Set the pan over a medium heat and let the butter melt and begin to foam, swirling the pan once or twice to combine it with the oil.

⏱ 2 min

ResultFoaming butter and oil

8 of 28

Trim the root and tip from each shallot and peel away the papery outer skin.

Shallots · 3 piece

⏱ 1 min

ResultPeeled Shallots

9 of 28

Slice the peeled shallots thinly into even rings.

Peeled Shallots · step 8

⏱ 6 min

ResultSliced shallots

10 of 28

Tip the sliced shallots into the foaming butter and oil.

Sliced shallots · step 9

⏱ 10s

ResultSliced shallots and foaming butter and oil

11 of 28

Stir the shallots frequently and cook them over a medium heat until they are soft, translucent and beginning to turn golden at the edges.

⏱ 5 min

ResultSoftened shallots

12 of 28

Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.

Garlic · 4 clove

⏱ 1 min

ResultPeeled garlic clove

13 of 28

Slice the peeled garlic cloves thinly lengthways into fine slivers.

Peeled garlic clove · step 12

⏱ 30s

ResultSliced garlic

14 of 28

Scatter the sliced garlic into the pan with the softened shallots.

Sliced garlic · step 13

⏱ 10s

ResultSliced garlic and softened shallots

15 of 28

Stir and cook the garlic with the shallots for about a minute until the garlic is fragrant and just softened but not browned.

⏱ 1 min

ResultFragrant garlic base

16 of 28

Pour the dry red wine into the pan with the fragrant garlic base.

Dry red wine · 200 ml

⏱ 15s

ResultFragrant garlic base and dry red wine

17 of 28

Drop the bay leaves into the pan.

Bay leaves · 2 piece

⏱ 10s

ResultFragrant garlic base and dry red wine and bay leaves

18 of 28

Add the fresh thyme sprigs to the pan.

Fresh thyme · 4 piece

⏱ 10s

ResultFragrant garlic base and dry red wine mixture

19 of 28

Bring the wine up to a simmer and let it bubble for a couple of minutes to cook off the alcohol and concentrate the flavours slightly.

⏱ 2 min

ResultReduced wine broth

20 of 28

Tip the cleaned mussels into the reduced wine broth.

Cleaned mussels · step 2

⏱ 15s

ResultReduced wine broth and cleaned mussels

21 of 28

Clap the lid firmly on the pan.

⏱ 10s

22 of 28

Cook the covered mussels over a medium-high heat for about 5 minutes, shaking the pan occasionally, until the shells have opened wide and the mussels are cooked through.

⏱ 5 min

ResultSteamed mussels with red wine broth

23 of 28

Discard any mussels that have not opened during cooking — do not try to force them.

⏱ 1 min

ResultOpened cooked mussels

24 of 28

Sprinkle the ground black pepper over the mussels and broth and stir gently to combine.

Ground black pepper · 0.5 tsp

⏱ 20s

ResultSeasoned mussels and broth

25 of 28

Ladle the mussels and all of the red wine broth into a warmed serving bowl.

Seasoned mussels and broth · step 24

⏱ 1 min

ResultSeasoned mussels and broth

26 of 28

Scatter the chopped parsley evenly over the mussels and broth.

Chopped parsley · step 4

⏱ 20s

ResultGarnished mussels and broth

27 of 28

Slice the 2 slices of crusty bread

Crusty bread · 2 slice

⏱ 30s

ResultSliced crusty bread

28 of 28

Tuck the slices of crusty bread alongside the mussels for mopping up the broth.

Sliced crusty bread · step 27

⏱ 10s

ResultBelgian-Style Red Wine Mussels

Total Time31 min

#	Product	Action
1	1 kg	Tip the mussels into a colander and rinse them thoroughly under cold running water, scrubbing away any grit or barnacles and pulling off any beards.⏱ 5 minResultRinsed mussels
2	—	Tap any open mussels sharply on the side of the colander and discard any that do not close, as well as any with cracked or broken shells.⏱ 1 minResultCleaned musselsused in step 20
3	15 g	Gather the parsley into a tight bunch and chop it finely with a rocking motion until you have a bright, even pile of fine pieces.⏱ 1 minResultChopped parsley
4	Chopped parsleystep 3	Scrape the chopped parsley into a small bowl and set it aside for finishing.⏱ 10sResultChopped parsleyused in step 26
5	40 g	Add the butter to a large deep pan.⏱ 10sResultUnsalted butter
6	1 tbsp	Pour the olive oil into the pan with the butter.⏱ 10sResultUnsalted butter and light olive oil
7	—	Set the pan over a medium heat and let the butter melt and begin to foam, swirling the pan once or twice to combine it with the oil.⏱ 2 minResultFoaming butter and oil
8	3 piece	Trim the root and tip from each shallot and peel away the papery outer skin.⏱ 1 minResultPeeled Shallots
9	Peeled Shallotsstep 8	Slice the peeled shallots thinly into even rings.⏱ 6 minResultSliced shallots
10	Sliced shallotsstep 9	Tip the sliced shallots into the foaming butter and oil.⏱ 10sResultSliced shallots and foaming butter and oil
11	—	Stir the shallots frequently and cook them over a medium heat until they are soft, translucent and beginning to turn golden at the edges.⏱ 5 minResultSoftened shallots
12	4 clove	Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.⏱ 1 minResultPeeled garlic clove
13	Peeled garlic clovestep 12	Slice the peeled garlic cloves thinly lengthways into fine slivers.⏱ 30sResultSliced garlic
14	Sliced garlicstep 13	Scatter the sliced garlic into the pan with the softened shallots.⏱ 10sResultSliced garlic and softened shallots
15	—	Stir and cook the garlic with the shallots for about a minute until the garlic is fragrant and just softened but not browned.⏱ 1 minResultFragrant garlic base
16	200 ml	Pour the dry red wine into the pan with the fragrant garlic base.⏱ 15sResultFragrant garlic base and dry red wine
17	2 piece	Drop the bay leaves into the pan.⏱ 10sResultFragrant garlic base and dry red wine and bay leaves
18	4 piece	Add the fresh thyme sprigs to the pan.⏱ 10sResultFragrant garlic base and dry red wine mixture
19	—	Bring the wine up to a simmer and let it bubble for a couple of minutes to cook off the alcohol and concentrate the flavours slightly.⏱ 2 minResultReduced wine broth
20	Cleaned musselsstep 2	Tip the cleaned mussels into the reduced wine broth.⏱ 15sResultReduced wine broth and cleaned mussels
21	—	Clap the lid firmly on the pan.⏱ 10s
22	—	Cook the covered mussels over a medium-high heat for about 5 minutes, shaking the pan occasionally, until the shells have opened wide and the mussels are cooked through.⏱ 5 minResultSteamed mussels with red wine broth
23	—	Discard any mussels that have not opened during cooking — do not try to force them.⏱ 1 minResultOpened cooked mussels
24	0.5 tsp	Sprinkle the ground black pepper over the mussels and broth and stir gently to combine.⏱ 20sResultSeasoned mussels and broth
25	Seasoned mussels and brothstep 24	Ladle the mussels and all of the red wine broth into a warmed serving bowl.⏱ 1 minResultSeasoned mussels and broth
26	Chopped parsleystep 4	Scatter the chopped parsley evenly over the mussels and broth.⏱ 20sResultGarnished mussels and broth
27	2 slice	Slice the 2 slices of crusty bread⏱ 30sResultSliced crusty bread
28	Sliced crusty breadstep 27	Tuck the slices of crusty bread alongside the mussels for mopping up the broth.⏱ 10sResultBelgian-Style Red Wine Mussels
Total Time		31 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	778kcal
	54g
	34g
	14g
	44g
	7g
	3g
	1,622mg

Ingredients0/11

Tools0/10

Belgian · Recipe

Belgian-Style Red Wine Mussels

Mussels steamed in dry red wine with shallots, garlic, and herbs. A quick and elegant one-pot dish served with crusty bread.

What you’ll doYou will clean and sort the mussels, discarding any that fail to close when tapped, then build a fragrant base of shallots and garlic in butter and oil before deglazing with red wine and simmering it briefly. The cleaned mussels go in under a tight lid over medium-high heat for around five minutes, during which you will shake the pan occasionally. The finished dish is ladled straight into a warmed bowl, scattered with parsley, and served with crusty bread for the broth.

Serves2

Total31 min

LevelEasy

Ingredients

Mussels1 kg
Flat-leaf parsley15 g
Unsalted butter40 g
Light olive oil1 tbsp
Shallots3 piece
Garlic4 clove
Dry red wine200 ml
Bay leaves2 piece
Fresh thyme4 piece
Ground black pepper0.5 tsp
Crusty bread2 slice

Tools

Pan lidSmall bowlBread knifeChef's knifeWooden spoonLarge deep panColanderPeelerServing bowlChopping board

Method

Tip the mussels into a colander and rinse them thoroughly under cold running water, scrubbing away any grit or barnacles and pulling off any beards.

5 minColanderMussels · 1 kg

Tap any open mussels sharply on the side of the colander and discard any that do not close, as well as any with cracked or broken shells.

Result · Cleaned mussels · used in step 20

1 minColander

Gather the parsley into a tight bunch and chop it finely with a rocking motion until you have a bright, even pile of fine pieces.

1 minChefs knifeFlat-leaf parsley · 15 g

Scrape the chopped parsley into a small bowl and set it aside for finishing.

Result · Chopped parsley · used in step 26

10sSmall bowlChopped parsley · step 3

Add the butter to a large deep pan.

10sLarge deep panUnsalted butter · 40 g

Pour the olive oil into the pan with the butter.

10sLarge deep panLight olive oil · 1 tbsp

Set the pan over a medium heat and let the butter melt and begin to foam, swirling the pan once or twice to combine it with the oil.

2 minLarge deep pan

Trim the root and tip from each shallot and peel away the papery outer skin.

1 minChopping board, Chefs knifeShallots · 3 piece

Slice the peeled shallots thinly into even rings.

6 minChopping board, Chefs knifePeeled Shallots · step 8

Tip the sliced shallots into the foaming butter and oil.

10sLarge deep panSliced shallots · step 9

Stir the shallots frequently and cook them over a medium heat until they are soft, translucent and beginning to turn golden at the edges.

5 minLarge deep pan, Wooden spoon

Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.

1 minChopping board, PeelerGarlic · 4 clove

Slice the peeled garlic cloves thinly lengthways into fine slivers.

30sChopping board, Chefs knifePeeled garlic clove · step 12

Scatter the sliced garlic into the pan with the softened shallots.

10sLarge deep panSliced garlic · step 13

Stir and cook the garlic with the shallots for about a minute until the garlic is fragrant and just softened but not browned.

1 minLarge deep pan, Wooden spoon

Pour the dry red wine into the pan with the fragrant garlic base.

15sLarge deep panDry red wine · 200 ml

Drop the bay leaves into the pan.

10sLarge deep panBay leaves · 2 piece

Add the fresh thyme sprigs to the pan.

10sLarge deep panFresh thyme · 4 piece

Bring the wine up to a simmer and let it bubble for a couple of minutes to cook off the alcohol and concentrate the flavours slightly.

2 minLarge deep pan

Tip the cleaned mussels into the reduced wine broth.

15sLarge deep panCleaned mussels · step 2

Clap the lid firmly on the pan.

10sLarge deep pan, Pan lid

Cook the covered mussels over a medium-high heat for about 5 minutes, shaking the pan occasionally, until the shells have opened wide and the mussels are cooked through.

5 minLarge deep pan

Discard any mussels that have not opened during cooking — do not try to force them.

1 minLarge deep pan

Sprinkle the ground black pepper over the mussels and broth and stir gently to combine.

20sLarge deep panGround black pepper · 0.5 tsp

Ladle the mussels and all of the red wine broth into a warmed serving bowl.

1 minServing bowlSeasoned mussels and broth · step 24

Scatter the chopped parsley evenly over the mussels and broth.

20sServing bowlChopped parsley · step 4

Slice the 2 slices of crusty bread

30sChopping board, Bread knifeCrusty bread · 2 slice

Tuck the slices of crusty bread alongside the mussels for mopping up the broth.

Result · Belgian-Style Red Wine Mussels

10sServing bowlSliced crusty bread · step 27

Printed 20 September 2026