Mussels have been a staple of Belgian cuisine for centuries, with evidence of mussel consumption dating back to the Middle Ages. The North Sea coast of Belgium provided an abundance of mussels, which were harvested by local fishermen and sold at markets throughout the country.
Over time, mussels became an integral part of Belgian cuisine, with various regions developing their own unique methods of preparation.
Mussels are more than just a food source; they are an integral part of the country’s cultural heritage. Mussels are often served at social gatherings and celebrations, such as weddings and festivals, where they are typically cooked in large quantities and served with a variety of sauces and accompaniments. The tradition of eating mussels is deeply ingrained in Belgian culture, with many families passing down their own secret recipes and cooking methods from generation to generation.
I love mussels and the season has just started so you have a lot of choice of Restaurants who offer Mussels with Belgian Beer or white wine. The price range is enormous.
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I love your new header and blog title as well as your About me introduction. All the best, Ingrid :-)
ReplyDeleteWe rarely have them here now but my granddad used to love them. I remember him having a bucket full in the kitchen and teaching me how to prepare them.
ReplyDeleteI have never eaten mussels, nor oysters either, to me they look slimy and that puts me off them.
ReplyDeleteHot pot of Belgian mussels, crusty bread, and I’m in my happy place! 😋
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