Mussels From Brussels

Mussels From Brussels is our Belgian-recipe mussels bucket. Five pounds of mussels and a sauce most North American restaurants don’t dare touch. Apple cider, thick cut bacon, grainy Dijon, leeks, shallot, crème fraîche, tarragon. Not garlic butter. Not white wine. This Belgian mussels recipe is after a different feeling entirely.

What’s in the bucket

Built around mussels with an apple cider base and a sauce that walks you straight into a small café in Brussels. Every Mussels From Brussels bucket includes:

• 5 lb mussels
• Apple cider base
• Thick cut bacon
• Butter
• Shallot
• Grainy Dijon mustard
• Leeks
• Crème fraîche
• Tarragon
• Lemon
• Baguette

Who it’s for

For the cook who has eaten the same garlic, butter, and wine mussels at a dozen restaurants and would like to try something else. For the dinner where you want to bring people somewhere without leaving the house. For the kitchen that already has a good baguette and a bottle of cider ready to go.

The original name was a tribute to Jean-Claude Van Damme. The actual bucket has nothing to do with him. The recipe took over.

Local sourcing

Mussels come from BC waters through partners who farm them right. Bacon, butter, and dairy are sourced as locally as possible. The Dijon is real Dijon. The crème fraîche behaves like crème fraîche should.

Why locals order it

Mussels From Brussels is the bucket that earns the second round of “what is this?” at the table. The cider and Dijon do something most people don’t expect, and the bacon backs it up. Twelve to fourteen minutes from cold pot to dinner. You stay at the table instead of in front of the stove.

If you’re planning a wedding, reunion, or larger event, our catering team can build a Belgian mussels course at scale. Get in touch through wanderingmollusk.com/services.

What to drink with it

The bucket already calls for apple cider in the pot, so a dry Belgian cider on the side is the most honest pairing. We suggest a saison or a witbier if you want to stay in country. Wine drinkers, a dry Pinot Blanc or a Muscadet works hard. The good news is you don’t need to pull out the expensive bottles. This is a cider and baguette kind of night.

Pickup and prep

Order on demand. Pickup at Shuck Taylor’s, 1324 Blanshard Street, Sunday through Saturday from 12:00 PM to 10:00 PM. Buckets come ready to cook. Pot, instructions, everything you need except the heat source. Plan 12 to 14 minutes from pot on to first shell open.

Eat your Belgian mussels bucket the same day when possible. Refrigerate overnight if you must.

Storage and the morning after

If you have leftovers, pull the mussels out of their shells and store them with the sauce in a sealed container in the fridge. We suggest tossing the leftover mussels through a quick pasta the next day, with a splash of the sauce, a knob of butter, and a handful of parsley. Mussels don’t keep for long, so eat them the next day, never the day after.

FAQ

Can I add on more seafood? Yes. See below for your options.

Do you deliver? No. Pickup only from Shuck Taylor’s. Keeps the shellfish on ice and keeps things simple.

How do I cook it? A gas stove with direct heat will cook the bucket according to the instructions in 12 to 14 minutes. Induction stoves take longer because the heat disperses. When the mussels open, they’re done. Any that don’t open, discard.

How long does it stay fresh? Eat the same day when possible. Mussels are best the night of, fine the next day, never the day after.