Moules-frites
Belgium's seaside ritual: a pot of mussels steamed in white wine, celery and onion, with a mountain of golden frites and mayonnaise. Ingredients: mussels, white wine or beer, celery, onion, leek, parsley, butter, bay, black pepper, potatoes, mayonnaise.
What it is
Belgium's seaside ritual: a pot of mussels steamed in white wine, celery and onion, with a mountain of golden frites and mayonnaise. Ingredients: mussels, white wine or beer, celery, onion, leek, parsley, butter, bay, black pepper, potatoes, mayonnaise. Recipe: 1) Scrub and debeard the mussels; discard any that stay open. 2) Sweat celery, onion and leek in butter. 3) Add mussels and wine; cover and steam 3-4 minutes until they open. 4) Shake the pot; scatter parsley. Serve: in the pot with frites, eating the first mussel and using its shell as pincers for the rest. Flavor: briny, winey, sweet shellfish liquor. History: mussels were the poor man's oyster of the Belgian coast; the pairing with frites made it the national dish, celebrated each July on National Day. See also: Carbonnade Flamande, Belgian Waffles.
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