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Recipe for :

Belgian Style Mussels

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 tablespoon olive oil
2 tablespoons white-wine vinegar or tarragon vinegar
1 tablespoon shallots, chopped
3/4 cup leek whites, chopped
1/2 cup heavy cream
1 cup mushrooms, diced
dry white wine (optional)
2 lbs mussels


  • Heat olive oil in dutch oven or heavy pot and sauté shallots, leeks and mushrooms until limp but not brown.
  • Add mussels, vinegar and heavy cream.
  • Cover and steam on high for about 4 minutes until mussels are opened.
  • Thin sauce with white wine if desired.

Serves 2

Martin James