Cherry & Dennis Helper Habitat

Belgian Mussels in Tomato-Celery Broth

比利時番茄西芹煮青口

Belgian Mussels in Tomato-Celery Broth: Mussels steam open in a light tomato, celery and parsley broth that keeps their clean seafood flavour.

Total time: 30 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Mussels steam open in a light tomato, celery and parsley broth that keeps their clean seafood flavour.

01

Ingredients

Main ingredients

1200 g mussels
400 g canned chopped tomatoes
2 stalk stalks celery
1 piece onion
3 clove garlic
300 ml vegetable stock
3 tbsp parsley
20 g butter

Seasonings

1/4 tsp salt
1/2 tsp Black pepper

Belgian Mussels in Tomato-Celery Broth: 1200 g mussels, 400 g canned chopped tomatoes, 2 stalk stalks celery, 1 piece onion, 3 clove garlic, 300 ml vegetable stock, 3 tbsp parsley, 20 g butter, 1/4 tsp salt, 1/2 tsp Black pepper

02

Tools

knife
cutting board
mixing bowl
colander
stockpot
wooden spoon
ladle
serving bowl

Belgian Mussels in Tomato-Celery Broth: knife, cutting board, mixing bowl, colander, stockpot, wooden spoon, ladle, serving bowl

03

Steps

Inspect and scrub the mussels: Inspect and scrub the mussels. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 1

Inspect and scrub the mussels

Rinse the mussels under cold running water, scrub the shells, and pull away any beards; never soak them in fresh water.

Discard damaged mussels: Discard damaged mussels. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 2

Discard damaged mussels

Tap any open mussel and discard it if it does not close; also discard every cracked or badly damaged shell.

Dice the onion and celery: Dice the onion and celery. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 3

Dice the onion and celery

Peel the onion, trim the celery, and dice both into small even pieces about 8 mm wide.

Mince the garlic: Mince the garlic. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 4

Mince the garlic

Peel the garlic and mince all three cloves finely on the cutting board.

Chop the parsley: Chop the parsley. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 5

Chop the parsley

Wash and dry the parsley, chop the leaves, and keep them separate for finishing.

Soften onion and celery: Soften onion and celery. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 6

Soften onion and celery

Melt the butter in a large stockpot over medium heat; cook onion and celery for 5 minutes until soft but not browned.

Add garlic briefly: Add garlic briefly. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 7

Add garlic briefly

Add the minced garlic and stir for 30 seconds, stopping before it colours.

Add tomatoes and stock: Add tomatoes and stock. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 8

Add tomatoes and stock

Pour in the tomatoes and stock, scrape the base, and stir until the vegetables are evenly distributed.

Bring the broth to a simmer: Bring the broth to a simmer. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 9

Bring the broth to a simmer

Season with salt and pepper and bring the uncovered broth to small, steady bubbles over medium heat.

Add mussels and cover: Add mussels and cover. Follow the listed quantities and recipe order for about 5 minutes over medium-low heat; confirm the food matches the shown stage before continuing.

Step 10

Add mussels and cover

Tip in the cleaned mussels, spread them into the broth, and immediately fit the lid tightly.

Steam until the shells open: Steam until the shells open. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 11

Steam until the shells open

Steam over medium-high heat for 5 minutes, shaking the covered pot once, until the shells have opened.

Discard closed shells and serve: Discard closed shells and serve. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 12

Discard closed shells and serve

Discard every mussel that remains closed, fold in the parsley, and ladle the opened mussels and broth into bowls.

Common mistakes

Unsorted mussels may include broken or dead shells; check them both before and after cooking.

Tips

Cover and steam only until the shells open to keep the mussels tender.