What makes a country, the size of Maryland, famous?
The bickering between Flemings and Walloons? Its 6 (yes six) governments? Being the Capital of Europe? Its chocolate and beer? For me, it’s their fast food stalls serving fritten (fries) with different sauces and/or beef stew, chicken stew, satay skewers…
However the national dish in Flanders is not one to be found in that “fritkot” (fries-barrack) but in restaurants or at home: Mussels & fries.
The mussels come from Holland’s Yerseke and the Easter-Scheldt. There is a rumour that the Dutchies sell up to 70% of their annual mussel harvest to Belgium.
The cooking is very simple. No need for specials> Just wash the mussels 2 or 3 times in fresh water, then transfer them to a big pot.
Chop lots of onions, lots of celeri and parsley; add white pepper. Put the pot on a high fire and pour some dry white wine in the casserole. Once the mussels open they’re ready to be eaten. Serve in deep soup plates and don’t forget to drink the bouillon as well.
As for the fries: deep fry them the Belgian way: first 3 or 4 minutes at 150 Celsius. Afterwards let them rest for 1/2 hour and finish frying them at 180 degrees Celsius till crisp.
Hint for the fries: use potatoes that are very low on sugar. “Bintjes” are the best but unfortunately not on offer all over the world. BTW, if no good potatoes available just serve the mussels with buttered bread. In fact, I personally prefer it that way.
Bon appetit!
zo vinden we nog eens een belg aan de andere kant van deze aardbol die houdt van glasheldere taal… (Uw commentaar op seniorennetblog)
de beste wensen en groetjes uit Beerse (Antwerpen)
Veel mensen.. die willen dat “plezant” terug in onze Vlaamse schoolboeken komt.
http://blog.seniorennet.be/1001_terug_plezant
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