Friday, February 10, 2012

Moules (Belgian Wine-Steamed Mussels)

Everyone asked for seconds of this dish and, typcially, we are not big fans of mussels. And while these are normally accompanied by frites (French fries), I opted to serve them with pommes a la liegeoise (potatoes with juniper butter). What strong, fabulous flavors! Another culinary hit on our cooking around the world adventure.

In a pat of butter, Dylan softened diced onions, garlic, and shallots, then added fresh thyme, fresh oregano, and fresh basil.

Then he stirred in the mussels, poured in some white wine, and stirred and steamed until the mussels were all opened. To finish the dish, he spooned in crème fraîche and served the mussels in their broth.

1 comment:

  1. This is the kind of fancy dish that I would never think to cook, but would only order in a restaurant. Looks delicious!


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