|Belgo style moules and frites chez nous!
There are many variations on how they should be cooked but we always find as with all such good quality produce the simplest method is best. There are two classic avenues to follow, Moules Marinieres with white wine or Moules Provencale with a tomato based jus. There is a third possible route which is to go down the Asian track. To be honest my personal preference is for the Marinieres but you can google many different recipes and take your pick. The cooking principle is always the same however. Heat a large pan with a tight fitting lid on the stove. Pour in a little white wine and a half tsp of finely chopped garlic and a couple of chopped celery sticks. Throw in the mussels and close the lid. Toss around in the pan for two or three minutes by which time they should be done. Season and sprinkle with torn flat leaf parsley or coriander. This is a very basic method and as we say there are many more herbs and spices which can be added according to your taste. Just have a browse. At the restaurant frites are the classic accompaniment and you can't beat a little garlic and lemon aioli to dip them into. Heaven!