Simple Belgian Recipes

These are traditional Belgian recipes and deserve the finest ingredients. Below you will find  typical belgian food - visit a good restaurant or follow our recipes to prepare your own.

When made with lower quality products, you will have a mediocre dish.



Mussels

Here are professional Belgian Recipes for Mussels with garlic, wine sauce or natural. Mussels are a 

Up until 10 years ago, "Mussels Nature" was very often a cheap dish in a fish restaurant. Now those days are over and it’s very often one of the most expensive fish dishes. 

Good mussels are from Yerseke -Sealand, Holland. A quality check is to ask what kind of ‘Zeeuwse Mussels’ they have. The best are ‘Goudmerk’ -their taste can’t be beaten - but  Jumbo are also very good. 

Do NOT believe that Imperials and Supers are as good.That’s simply not true and those are not worth the 20 Euro.

Recipe per serving
1 kg of mussels (in shells)
A big onion
Fresh celery

• Cut the onion and the celery in big pieces and fry it a bit in a medium pot. Avoid that it becomes brown.

• Add the mussels and put a bit of pepper. The pot should be maximum ¾ filled.

• Now put the fire on maximum for 5 minutes. After 5 minutes, shake the whole pot. And give an extra 3 minutes.

Your mussels are now ready to serve.

Sauce.
Take a bit of the juice that will be on the bottom of the pot. Add some mustard and a bit of mayonnaise. Congrats, this is the original Flemish mussels sauce.

Mussels are ready to serve when they open their shells. If you think they are ready after 7 minutes because all the shells are open, you are probably right. It might take a minute more too. 

But it can’t be 15 minutes. They will be destroyed!

  • White wine -- Add a half glass of wine to them after the first 5 minutes and you have Mussels in white wine.
  • Garlic -- Add some garlic and cream to them and you have Mussels in cream with garlic belgian recipe.<br>

Eel in Green

Ingredients

  • 200 grams of eel 
  • 100 grams of cervil
  • 100 grams of parsley
  • 100 grams of spinach
  • 100 grams of sorrel
  • Thyme 
  • Laurel 
  • Lemon juice 
  • Butter
  • Cream
  • Shallots
  • White wine

Traditional Belgian Recipese for eel is a typical Antwerpian dish. Even though you’ll find other opinions on the web, this is from the Antwerp region. In the old days you had lots of eel in the Scheldt in Antwerp. Now these days, not anymore and that’s the reason even Belgiums think it’s from Temse (Tamise).

  1. Pour 1 cup of white wine and 0.42 cups water in a saucepan.
  2. Add sliced shallots, thyme, laurel, salt and pepper. 
  3. Insert the eel and let it soak for about 10 minutes.
  4. Withdraw the eel and boil the rest down to half.
  5. Add one spoon cream, green herbs, a drop of lemon juice and one spoon of fresh butter.
  6. Replace the eel again in this newly obtained sauce and let it cool down.

Tastes best the next day.

Sole Nature

The most celebrate fish of the North Sea. It has this delicate taste and does not like rich sauces. Sole is an expensive fish but I think it’s worth the money. 1 sole of 400 grams Per serving is a nice start

  1. Fry it in a big pan with cleared butter. 
  2. Add some pepper and salt.
  3. Sauce: melt some butter with parsley and lime. Pour over the fish.

The dish is best served with boiled potatoes. It’s delicious. It’s simple.

Other versions

White wine sauce
From the pan that you used to fry the fish you can make a white wine sauce.

  • Clean the pan a bit but keep the juice of the fish. It’s not a lot but enough. 
  • Heat the pan again and add a cup of wine. 
  • Boil it until only half is left. 
  • Add some cream and season the sauce with pepper, salt and eventually some dill.
  • Take the pan of the cooker and add a bit on un melted butter. 

When the butter is gone, you sauce is ready to be served.

Sole from Ostend

Ok, this one is a bit trickier! But it’s not difficult at all.

Per serving:
4 sole filets
50 gram of shrimps (preferably grey ones)
A bit of cream
White wine

  1. Roll the filets to a boll and stick them together with a tooth stick.
  2. Boil them in water and add some extra fish bouillon to the water.
  3. They will be ready in less then 10 minutes.
  4. Take the sole filets out of the water, add some white wine and boil it a bit more. Keep the fish apart for a while.
  5. Add some cream and make you sauce a bit ticker. I use ‘maizena’ but you can use what ever you want.
  6. Now you can add the shrips and put the fish back in the sauce.
  7. You are now ready to serve it.

TIP: Best served with mashed or boiled potatoes.

Waterzooi of fish

You start exactly the same as with your sole from Ostend.
After you boiled the sole, you add some salmon and a third fish to this dish. To make the sauce, you follow exactly the same recipe as the ostend sauce.

Anwerpian stew



Beef for stew may be cut from any part of the carcass except the shank, but it is usually cut from the chuck or round. Beef for stew is boneless and usually well-trimmed. The pieces are approximately 3/4 to 1-1/2 inches. Look for packages that have the most uniform size pieces and the least amount of fat.

If pre-cut or pre-packaged beef for stew is not available, if a different size piece is needed, or if beef chuck or round is on special, any beef chuck or round cut, except top round, may be used. Trim and cut into the appropriate size pieces for use in beef stew recipes.

Ingredients (serves 4 )

1 kg of beef for stew
A big pint of de konink Tripel beer
Mustard
Two slices of bread
2 onions
Thyme, laurel

Stew Belgian Recipe

  1. Fry the onions together with the stew meat.
  2. When it is brown add the big pint of Beer and add some water until everything is covered. 
  3. Add thyme and laurel. Cover the slices of bread with mustard. 
  4. Put the slice on the top in the pot.
  5. Boil this until the meet is tender.

 It might take 2 hours or 4 hours - this really depends on the quality of your meet.

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