In the modern world of unexpected political revolutions, our Belgian neighbors have set a world record by perpetrating what is now referred to as the Révolution Moules-frites.
This expression alludes, of course, to Belgium's traditional dish of mussels and French fries. Having lived for a while in Brussels (where our daughter was born), I can vouch for the fact that this delicacy—generally washed down with beer—is excellent energy-filled nourishment for revolutionary combatants.
Just in case you want to make a bet.
ReplyDeleteSince I'm not sure that the ad will be online for long, here some details.
I indulged in an excellent plate of Moules-frites in Ouistreham last week. It is a long way from Belgium but they did a good job indeed.
ReplyDeleteFor quite some time now, I've looked upon the moules-frites dish as the Belgian equivalent of Britain's celebrated fish and chips tandem, which is also often accompanied by beer. Mussels, like fresh fish (such as trout), have a subtle taste, and it's a pity—I think—to smother that taste by a massive volume of fried potatoes. I've got into the habit of buying mussels regularly, and cooking them in white wine with chopped onions, garlic and branches of parsley. My usual accompanying dish is simply steamed rice, served with generous slabs of butter. Maybe I end up consuming the same quantity of calories and attaining the same level of bad cholesterol as if I were to accompany the mussels by French fries, but I feel that my preparation does greater justice to their fine flavor and respects their delicate taste. It's important, too, to obtain high-quality fresh and firm golden-hued mussels, not the big soft and flabby cream-colored stuff that is often proposed in supermarkets.
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