Chervil and Root Vegetable Mussels

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Fine cubes of root vegetables and lots of chervil give this mussel dish a more rustic Walloon feel, while the broth stays light enough to let the mussels shine.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Fresh mussels – 2 kg
• Carrot – 1 small, very finely diced
• Celeriac – 120 g, very finely diced
• Shallot – 2, finely sliced
• Butter – 35 g
• Dry white wine – 220 ml
• Chervil – 4 tbsp, chopped
• Black pepper – to taste

Method

STEP 1
Rinse and sort the mussels. Dice the carrot and celeriac very finely so the vegetables cook through in the short time available.
STEP 2
Melt the butter in a large pot and cook the carrot, celeriac and shallot for 5 minutes until they are just tender at the edges and smell sweet.
STEP 3
Add the white wine and bring it to a boil. Let it bubble for 1 minute so the broth concentrates slightly.
STEP 4
Add the mussels, cover and steam for 4 to 5 minutes, shaking the pot once or twice until the shells open.
STEP 5
Add the chervil and black pepper at the end, stir once and serve so the herb stays fresh and aromatic.