Mussels, Michelin Stars & My Not-So-Secret Weapon (Spoiler: Wine Again)

So here’s the deal: my dad was a chef. Two of my boys are chefs. Not just “good at BBQ” chefs, but actual Michelin-star-kitchen chefs in Belgium. Basically, my family’s résumé in the food world could flex hard on Gordon Ramsay.

And me? I can boil an egg.
…Well, allegedly. My late dad would debate that.

But here’s the thing—I do have a few specialties I can whip up, and mussels are my jam. Normally, I stick to the good old Belgian “mosselen natuur”—the classic, simple version that makes you feel like you’re sitting at a café on the coast with a cone of fries.

This time, though, I went wild. I decided to do a remix.

Step 1: The Holy Veggie Quartet

Before anything else, you’ve got to get the base right. I started with the classic mussel veggies:
• Onions (because flavor foundation)
• Celery (because Belgian law requires it, I’m pretty sure)
• Carrots (a little sweetness to balance it out)
• And “prei” (aka leeks, aka the vegetable that looks like an onion went to the gym)

I tossed those in a pot with some butter and let them “fruiten” — basically sweating them until they smelled so good I considered stopping right there and eating them like soup.

Step 2: Garlic Enters the Chat

Right when the veggies were at peak flavor mode, I threw in some chopped garlic. You know the drill: garlic doesn’t need to cook forever, just enough to make your kitchen smell like an Italian grandmother moved in.

Step 3: Blussen Like a Boss

Here’s where the magic happened: I grabbed a little bottle of Sauvignon Blanc (from Chile, fancy, right?) and blussed the whole thing. For the non-Dutch speakers: that means deglazing, aka splashing in the wine so the pot goes pssssshhh and you feel like a Food Network star.

Step 4: Mussels Dive In

Once the wine reduced a bit, in went the mussels. Add spices to your taste. Lid on. Steam up. Shake the pot a couple of times (chef’s move, looks cool even if you don’t know why you’re doing it). Wait until they open. Done.

Step 5: Victory

The result? Absolutely delicious. Light, aromatic, full of flavor. Even my Michelin-trained family approved—which is basically like passing the Navy SEALs test of cooking.

And here’s the lesson: you don’t need to be a pro chef to crush it in the kitchen. You just need good ingredients, a little courage to try something new, and maybe a splash (or three) of wine.

Food isn’t about perfection. It’s about connection. Mussels are the ultimate proof of that: you cook them big batch, throw a pot on the table, and everyone dives in together.

So next time you’re tempted to stick with the same old recipe, don’t. Add the garlic. Pour the wine. Go rogue. Because if I can do it, you’ve got no excuse.

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