The Mussels from Brussels

This is the famous Belgian dish called "Moules et Frites". Essentially it is sauteed Mussels with French Fries. Yum!

Had it a couple times in Montreal and the number of recipes and variations on the sauce are many. But all of them are delicious.

So last night we picked up some good beers, white wine, mussels, potatoes, bread, and cheese for a non-stop gorging.

So check it out: Spicy italian style Mussels with home made fries, wasabi garlic mayo, crusty bread, and fruilano cheese!

Here we have some sliced celery, shallots, minced garlic, and finely cut chilis.

The most important ingredient aside from the mussels is of course the pancetta. Pancetta is a delicious salt cured italian bacon that is not smoked. By frying the diced pancetta you create a rich meaty, buttery component to the sauce and it is uncomparable.

You could of course use smoked bacon, but it wouldn't be the same. Actually it might be better. Depends on your taste.

So saute the pancetta first, then the vegetables, then add your mussels with a cup of white wine, pepper, herbs, and too much butter.

Remember to use too much butter. Just enough or less is not tasty.

Cover the mussells for about ten minutes. That's when the mussles are all opened and ready for eating. Eat immediately because when they get cold, it is a bloody shame.

Don't forget to have some bread on the side because the mussels will have a gorgeous sauce for dipping. I am saving our leftover sauce to make a heavenly pasta sauce the next day.

Serve with cold beers and fresh made fries and you are a king.