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Mussels from Brussels
Ladies . . . prepare yourself! It’s here, it’s fresh, it’s hot, and it’s better than ever! It’s Mussels Season!
September kicks off what is hailed as the season for mussels in Belgium. Months with an “R” in their name (September through April) are regarded as the “in” season for these sultry crustaceans; although many die hards continue to partake in their splendors year-round, gorging on scandalous Scandinavian mussels, condemned by true Belgian gourmets. The reason for the season is that mussels breed during the cooler months.
To properly serve up these steamy delights, keep them cold and cook fresh. Thoroughly scrub the shells under cool running water, discarding shells that are cracked and half-open. The salacious morsels are cooked with fresh herbs and vegetables like garlic, parsley, leeks, celery, and occasionally tomatoes, and prepared with butter, white wine, and/or cream. One kilo of this titillating treat can be enjoyed per person — larger servings are suggested for those with a more ravenous appetite.
Dished out steaming hot in a sizable crock, they are best indulged with frites and a hardy Belgian beer (or two). A large empty bowl is set out for the leftover shells.
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