Mussels and Fries
Fries are part of Belgian culinary and cultural heritage. Even though they are referred to as 'French Fries' there is nothing French about them! The name is alledged to have originated due to a linguistic misunderstanding, because in old English ‘to french’ meant ‘to cut into sticks’.
Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).
Mussels and Fries recipe
- 1 kg mussels per person
- a dash of white wine
- 1 onion sliced in rings
- 1 chopped carrot
- salt and pepper
- Clean and rinse the mussels several times
- Remove the broken shells
- Put the mussels in a large saucepan
- Add the white wine, onion and vegetables
- Cover the saucepan and bring to the boil
- Every now and then shake up the mussels
- Remove the mussels from the hob when the shells are all open
- Eat the mussels straight from the pot or transfer them on to a deep plate
- Serve with fries or brown bread.