moules frites! yum...
Oui, tres tres délicieux, les moules frites. Well, I prepare them with a fine Belgium beer. A Leffe Blond or a La Chouffe. The French tend to use white wine. With 'full' beer the mussels taste 'creamy' and überly nice, imo. With white wine they tend to have a more sour taste. Not bad but I prefer the Belgium version. Oh, with carrot, leek, onion and celery chopped up roughly and dry mussel herbs. Plus, usually I dip the mussels in a 'sauce ravigote' before I stick them in my mouth.
Man oh man, I could eat that dish every week. (although not really possible.. good quality mussels are not available year 'round, here)
~
This evening I ate a (h-m) wok dish with lots of chopped up vegetables and pieces of spicy chicken fillet. On white rice. That dish is slowly but surely going towards the way I like it to be. Not all the way there though.. still is too 'Western worldy'.. or too tame, still.
