Not far from there is.

This dish is also beloved in neighboring France, where it gets its etymology.The mussels come from Belgium's North Sea; they are often eaten in the winter months when fresh fish is scarce.

While you can eat this dish in restaurants throughout the region, preparing moules frites at home is easy to do and can be achieved in under an hour..When buying mussels, look for ones that are clean, with an outer sheen.They should smell fresh and like the sea.

Most mussels at the market are farm-raised, and have been cleaned, but you should rinse your mussels to remove any dirt or debris.Also check that they have been debearded, which means the fibers from the opening in the shell have been pulled out; simply pull them out with your fingers if any remain..

Your Favorite Chef Is Probably Using These Frozen French Fries.

This recipe is based on the most common way to enjoy mussels, a la mariniere, steamed with shallots and white wine.), pitted and cut into 1/2-inch wedges.

Stir together fonio and 3 tablespoons oil in a medium saucepan until coated.Add 2 3/4 cups water, 3/4 teaspoon salt, and bay leaf.

Cover and reduce heat to low; cook 1 minute.Remove from heat; let steam, covered, 5 minutes.