Belgium

Posted by worldcookproject on
Next up is Belgium! Belgium is very diverse and has a lot of different foods to offer. Waffles, fries, seafood, awesome chocolate and a lot of beer! There is definitely a lot to choose from.
Here are a few facts about Belgium:
  • Capital: Bruxelles
  • Population: about 11.3 millions
  • Area: 30 528 km²
  • Currency: Euro

For my Belgian recipe I made some delicious mussels and fries. Moules mariniėres are mussels cooked in white wine with shallots and parsley, very simple but delicious!

Moules mariniėres and fries

Ingredients:

  • 2 pounds mussels
  • 1/2 liter white wine
  • 4 shallots
  • 1 bunch parsley
  • 1 bay leaf
  • 2 tablespoons butter
  • 2 large russet potatoes
  • Canola oil

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Directions:

First, as usual, prepare all your ingredients. Peel and cut the potatoes in long strips and chop the shallots. Wash the mussels with cold water.

Run the potatoes strips under cold water until the water runs clear to remove all the excess starch.

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Put the potato strips in a bowl and cover with cold water. Chill in the fridge for 30 minutes. Once the potatoes are cooled, drain them and dry them very well with paper towels.

Fill a dutch oven with oil and bring the oil to 325F (measure the temperature using a thermometer). Once the oil is at 325F. Add 1/2 the fries in it and cook about 8 minutes or until they have a gold color. Remove the fries from the oil and set on a paper towel to remove excess oil. Repeat the operation with the other half of the fries.

Let the fries cool for at least 15 minutes.

Once the fries are cooled. Bring the oil to 375F. Put 1/2 the fries in the oil and fry for 2-3 minutes until golden brown and crispy. Take out the fries and repeat the operation with the second half of the fries. Remove excess oil with a paper towel and add salt to taste.

While you are finishing the fries, prepare your mussels. In a large pot, melt the butter. Once the butter is melted add the shallots and bay leaf and cook until shallots are translucent. Add 3 full stems of parsley tied together with a string and the white wine. Bring to a boil and cook for 3 minutes or until the alcohol has evaporated from the wine. Add the mussels and cover. Cook for 2 minutes. After 2 minutes stir the mussels and cover again for 1 minute. Chop some parsley leafs and add them to the mussels, and stir again. All (or most) the mussels should be open. Serve with the fries.

Bon appetit!

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