Moules

Next month I will be going to Belgium on business. I have a couple of friends from Belgium and have been getting tips on things to do and more importantly, things to eat and drink.

Apparently, the staple, or most common thing to eat is mussles and french fries. Sounds about right and something I could get along with easily. Here's a site that has a basic recipe: Belgian Mussels with Weissbeer Sauce

When my friend told me about that, it reminded me of the best mussles I've ever had while in Nice, France. There was this restaurant right in front of the Hall of Justice in Old Town. They served 4 different types of mussles; mussles gorgonzola, mussles provencal, and the other two escape me. I know I have it written down somewhere.

Anyway, the Moules Gorgonzola was the best one. It mussles soaked in a gorgonzola cream sauce with sun-dried tomatoes and basil. It was awesome. I've found a salad dressing that tasted almost like the sauce on the mussles, so I've made this several times at home. The sauce was a Goat Cheese salad dressing with sun-dried tomatoes and basil. I just heated that up, tossed it with steam mussles and voila. I hardly get to have any. Once Lindsay and Chris know there are mussles in the house, they hover around like vultures and finish them before I can get to them.

The Mussles Provencal was simple. A wine sauce with tomatoes, basil, and garlic tossed with the mussles. This was good as well.