Just to describe my inaugural attempt at cooking mussels. Having tasted these first in the UK and France a couple of years back, the concept of Belgian mussels have lingered close to my heart. Or rather my tastebuds.
Mussels and fries, or rather moules et frites is really quite something. Cooked in a iron pot, steaming in a broth of white wine, cream or even Hoegaarden and accompanied with a basket of crispy fat fries. The succulent mussels are plucked from the shells using the shell of another, rather like a tong.
One tends to think that 1 kg seems like quite a lot of mussels, but it disappears rather quickly so when ordering, go for a minimum quantity of a kilo. 500 grams will just leave you a little disappointed.
So back to my attempt. Here are the photos to prove it. 2 kg of green lipped mussels served in 2 different sauces; white wine and Hoegaarden.
I am actually quite proud of it.Now, should I follow up with a recipe on this?
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