Ingredients for 4

4 kg (140 oz) fresh mussels in their shells
2 large onions
4 stalks of green celery
Pepper and salt
2 stalks of leek
Butter or olive oil
A bunch of fresh parsley

Recipe

Thoroughly wash and clean the mussels, removing any beards and debris. Slice the onion into rings from top to bottom for nice, even rings.
Cut the leek into fine, round slices. Trim the celery stalks, remove any strings, and chop into small pieces. Roughly chop the parsley into medium-sized pieces.
Optional: Finely chop 4 cloves of garlic for extra flavor.
Combine all the vegetables into a bowl.
In one or more pots (depending on size), create a base layer of mussels.
Add a layer of the vegetable mixture on top, followed by a pinch of salt and pepper.
Note: Feel free to add spices of your choice. Some chefs also add coriander. Although not a common practice in Belgium, coriander adds a specific taste, much appreciated by many people. Also soft curry is a possibility.
Repeat the layering process, ensuring the pot is filled about two-thirds of the way, leaving room for the mussels to move and shake halfway through cooking.
Pour 100 ml (1/3 cups) of water per kilogram of mussels into the pot. Cover and cook over high heat. After 10 minutes, shake the pot to stir the mussels and cook for another 5 minutes, or until the mussels’ shells are fully open.
Serve with bread or fries. Also, garlic bread may be a good choice. When serving with fries, try the real Belgian way and add mayo as a side.

Did You Know?

In Belgium, it’s a long-standing tradition to serve fries with a generous side of mayonnaise. The custom dates back to the early 20th century, when mayo became a popular accompaniment to fried foods. Belgians favor it because the creamy, tangy sauce perfectly complements the crispy, golden fries. For many, it’s a cultural staple, and mayo is considered the only authentic way to enjoy fries—surpassing all other sauces.