Mussels with the Belgian. A recipe from the north seas

THEn effects the Moules frites (mussels with french fries) are their national dish. However, the Marinière equipment makes one think of Nordic coasts, not only in summer. And the “personal” pan instead of the plate is an option that makes a little bistrot.

Ingredients x 4:
1.2 kg mussels
2 shallots
100 ml white wine
30 g butter
3 dl liquid cream
dill or fennel
1 slice of horseradish
salt and pepper

Procedure

Wash the mussels, clean them by cleaning the external shell well, eliminating the sand and snatching away the “biso” (resembles a small beard). Clean and chop the shallots and let them dry, on a low flame, in a large pan with the butter just dissolved.

Then add the wine and molluscs, cover and place on a lively fire. Cook for 5 minutes, until the mussels are open. Then remove the myths, lower the fire and add the cream, the horseradish and the tufts of dill, letting it simmer for a few minutes.

Far from the stove, Season with salt and transfer i, itili to the pan again so that they flavor. Serve, if you like, with boiled potatoes in salad, or with rustic bread. Or again, as is tradition in Belgium, with french fries.