I always associate Moules/Frites with Belgium rather than France, but in recent years it has become as much a part of our summer life as lost Dutch tourists.
Last night we went to our usual lakeside 'restaurant' for our once-a-year feast.
I must say that it was probably the best Moules we've ever eaten there. They were fat, juicy, and perfectly cooked.
I'm just sorry my son didn't take a photo of the huge crowd, the huge pots of Moules that kept arriving, or even the mountain of detritus.
They do look "fat and juicy", and delicious!
ReplyDeleteMy husband cooks them with: white wine, garlic, olive oil, thyme, hot chili pepper - but no pasta. Toasted sliced homemade bread to use as a dip.
Greetings Maria x
These were cooked in very much the same way. They were so good; much better than I ever manage.
DeleteWe often have mussels and, occasionally chips but don't the chips get soggy with the mussels on them?
ReplyDeleteNo, they didn't seem to. The Moules were quite dry. A lovely evening.
DeleteCoincidentally, we have just watched an episode of "Country Calendar" which is usually on land based farms and tonight was on green lipped mussel farming.
DeleteWe first gave this to our son when he was five on a day trip to Boulogne. He snaffled them up with indecent haste and to this day he is still a great sea food lover. Arilx
ReplyDeleteGood for you. I imagine my people must have done much the same.
DeleteDid you take your own wine? I note restaurant is in inverted commas.
ReplyDeleteNo, the wine comes with the meal. I'm sorry Kimbo didn't take a shot of the 'restaurant'. It is simply a mass of assorted plastic tables and chairs by the side of a lake, with a wooden shed as kitchen. The waiting staff are amazing and very attentive. You never have to wait long for a huge new pot of Moules.
DeleteDelish !! That restaurant, the way you described it to Rachel, sounds like many that we have eaten in ...... not the most luxurious, but the food is wonderful...... I mean that in a good way !!!!!! XXXX
ReplyDeleteThis one is 'cheap is cheerful', always with a nice atmosphere. Ducks on the lake, loads of children playing around, and always people there who we know. Perfect.
DeleteIt was a beautiful evening for it.
ReplyDeleteWe had booked for last week.... when the heavens opened. We cancelled.
DeleteI always think of mayonnaise and chips as Belgian - or Dutch.
ReplyDeleteChips and Mayo is good; especially home-made.
DeleteSo do the moules come from the lake then ? I always understood they were from the sea....or was the lakeside eatery just a coincidence? Not something we have in Queensland that I know of but I will be brave and try them next time I have the opportunity. Is there a special way to eat them? Don't want to make a fool of myself !
ReplyDeleteThere certainly is a special way Helsie. You find an empty shell, then use it as pincers to remove the others, using the empty (now containing a mussel) to feed yourself. No knives and forks are involved.
DeleteThe Moules comefrom the sea, they could even be from England; one never knows.
Looks too good to eat. A very presentable dish.
ReplyDeleteLast time i ate mouls was in Paris 20 years ago,it was very good.
ReplyDeleteI accidentally ordered a plate of moules / frites the other day when we went out to lunch, and I couldn't eat them so Lester swapped his steak for my moules!
ReplyDeleteEnvious ! This looks so good.
ReplyDeletecheers, parsnip and thehamish
I had a large bowl of succulent moules as a celebration earlier in the week. No frites, however... just some lovely, crusty bread for soaking up all that wonderfully garlicky broth.
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