Mussels and fries à la franco-Belge

The mussel season in Belgium evokes a sense of anticipation, traditionally guided by the famous “R” rule, hinting at the best times to indulge in these ocean treasures. However, a lesser-known fact is that this season extends from July to mid-April, inviting us to relish the briny delights for a broader stretch of the year. As we bask in the bountiful harvest, I present a culinary union that marries the Franco-French and Belgian approaches to Moules Frites.

Inspired by two distinct culinary legacies, I’ve blended my dad’s cherished recipe and the influences of my Belgian partner to create a good mussels experience. Shallots, garlic, parsley, and a generous pour of white wine, emblematic of my dad’s style, alongside the simplicity of onions and celery favored by my Belgian counterpart.

In this dish, we find more than flavors alone; it’s a tribute to unity and togetherness. A celebration of family ties and shared meals, where every bite is a testament to the joy of combining tradition and innovation on a single plate. So, join me in savoring this exceptional fusion, as the essence of two cultures unites in a delectable chorus of taste and togetherness. If you asked me what’s the real different here ‘I would say some herbs’ but to me the white wine play the part. If Belgian style, I would use their famous white beer.

If ‘ I cook differently my mussels!’. You’re welcome to share your thought in the message box ! Tell me what is your mussels style…

Moules frites à la franco-BelgeMoules frites

Cuisine:European Cuisine

Difficulty:BeginnerTotal time: 50 minutesServings:2 servings

Ingredients

• 2 cloves of Garlic
• 2 big shallots
• 2 Onions
• 50 g Celery
• 2-3 Bay leaves
• Provençale herbs
• 200 cl white wine (preferred dry)
• pepper
• salt (1 small pinch)
• 1 Tbsp Butter
• 2 kg Mussels
• fries

Instructions

1. Prep Ingredients: Ensure all your ingredients are chopped and ready to go before you start cooking. Make sure you wash your mussels and clean it. Having everything prepared in advance will make the process smoother.
   
2. Heat butter: In a large pot or Dutch oven, sauté the chopped onion, shallots and minced garlic in butter until translucent.
3. Spice it up: Add all the spices salt (just a pinch), pepper and herbs. Stir well.
4. Mussels: Add the cleaned mussels and white wine to the pot. Cover and cook, shaking the pot occasionally, until the mussels open. Discard any mussels that remain closed.
   
5. Finishing touch: Stir in the chopped parsley and season
6. To serve: Serve a good portion along with fries, sides with beer or wine. Bon Appetit!
   
   

Keywords:Moules, mussels, mosselen, frites, fries, Belgian, French, cuisine