It's a Dorista Foodista post. The day I recovered from my cold I left for a cross country ski trip with my family. I have been doing laundry for the last two days. Let me tell you when you XC ski you sweat right through to your coat, everything, gloves, hats, etc. need to be washed, so I haven't had a lot of blogging time this week.
The skiing was amazing. Perfect XC weather. Temps in the 20's, clear and bright.. a little dusting of new snow… all that you can ask for. I was still a bit wiped out from my illness, so I spent a little more time reading by the lodge fire than the rest of clan. I highly recommend the place we stayed: The Garnet Hill Lodge: well priced, gorgeous trails, good food. 
On the topic of good food… mussels ranks as one of my family's favorites. Since my kids were toddlers they have been fascinated with dissecting steamed mussels. Why I never prepare them at home I don't know? They are inexpensive, and most fish shops will sell them to you de bearded and scrubbed; so all you have to do is steam them in your favor sauce. I grew up in a beach town in Connecticut, along with being Southern Italian we ate mussels all of the time, usually the sauce was a Marinara with tons of garlic.
I didn't really fall in love with mussels until I went to Brussels.
Yes, mussels in Brussels are exceptional. There are many street kiosks that serve over stuffed pots of mussels with your choice of sauce along with french fries. Moules and pommes frites are everywhere to enjoy.
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| This is literally how full the pots of mussels are that they serve in Brussels. |
My favorite way to prepare mussels is the Beligum way in a sauce of their famed Chimay Beer.
Belgian Mussels
by Diane Balch simplelivingeating.compreparation time: 10 minutes serves: 2 - 4
Ingredients: 2 pounds of scrubbed debearded fresh mussels 1 tablespoon of butter 1 shallot chopped 4 cloves of garlic chopped 1 teaspoon of salt 1 teaspoon of pepper 1 teaspoon of rosemary 1 teaspoon of thyme 1/4 cup of fresh parsley chopped 1 cup of vegetable broth 1 cup of Chimay or other Belgian beer
Directions: 1) In a large stock pot heat the butter on medium high heat. Saute the shallot and garlic until limp. Add the seasoning and heat the herbs for about a minute.
2) Add the beer and vegetable broth to the pot and bring it to a boil.
3) When the liquid is boiling add the mussels. Stir them up in the sauce and cover them. Lower the heat to a simmer and let the mussels steam for about 4 minutes.
4) Open the pot and stir the mussels. They should mostly be all open. If not cover the lid and let them steam for another minute or two. Do not eat any mussels that did not open.
Serve with crusty bread for dipping and crisp french fries.
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| Hosted by Home Maid Simple and Simple Living and Eating |
Foodie Friday Features:
From: Lou Lou Girls
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| Homemade Soft Pretzel Bites |
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| Lemon Chicken Orzo Soup |
Chicken soup is so great for colds and winter weather…add some tasty and vitamin C rich lemon and your have a super winter soup.
From: Ma Niche
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| Koffiebroodjes: Dutch Sweet Rolls |
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Posted by Geby Nyan on Wednesday, July 21, 2021 - Rating: 4.5
Title : Steamed Mussels: Moules Mariniere
Description : It's a Dorista Foodista post. The day I recovered from my cold I left for a cross country ski trip with my family. I have been doing la...
Description : It's a Dorista Foodista post. The day I recovered from my cold I left for a cross country ski trip with my family. I have been doing la...
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