About this recipe
Moules de la Brasucade, in Vonken wood-fired ovens. This is a simple recipe for mussels from the South, submitted by long-time Vonken fan Ann-Sophie Hoornaert, and prepared for the occasion in the very first Vonken ever made! 😉 This classic dish from the Languedoc region is cooked over an open fire and combines mussels with a few simple southern herbs and the mussels' own juices. Want to add an extra touch? Just add some white wine or pastis!
Ingredients
- 2 onions
- handful of finely chopped tarragon
- 3 sprigs of thyme
- 3 sprigs of rosemary
- olive oil
- salt and pepper
- 2 kg mussels
Preparation
- Marinate the herbs, olive oil, and finely chopped onion in a bowl for 12-24 hours.
- Rinse the mussels. It is best to let them rest in cool water for a while, then pour out the water and refill with cool water, and then pour out again.
- Once the mussels have been rinsed, place them in a large stainless steel pan (or a paella pan, for example). Make sure that the pan does not have a non-stick coating and that there are no plastic or wooden handles attached to it.
- You can prepare the mussels in two ways: either on the cooking platform or directly in the oven. In both cases, preheat the oven. Place the pan with mussels next to a low heat or place it on the cooking platform. Please note: if you prepare the mussels in the oven itself, do not overdo the heat, otherwise the shells will splinter.
- After 7-10 minutes, a lot of moisture will have been released. Shake the pan so that the mussels at the bottom are now on top. Leave to cook on or off the heat for another 7-10 minutes.
- Pour the olive oil with herbs over them, season with pepper, and cook for another 5 minutes. The mussels are now ready!