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Clivevon · 13-01-2021, 18:09

Thanks for sharing - looks great.

Exctyengr · 13-01-2021, 18:55

LOVED THIS!!! I could smell the mussels steaming on your boat in
Belgium all the way to the mountains of Northern Arizona!!

Mirage35 · 14-01-2021, 03:49

Quote:

Originally Posted by s/v Jedi

You have no Google/YouTube account? Wow!

Turns out I overreacted (not the first time) - if you have no account it requires you to accept cookies - the message wasn't clear.

Since I clear out cookies regularly and use tracking blockers it's not that big a deal.

goboatingnow · 14-01-2021, 04:14

Quote:

Originally Posted by AnglaisInHull

Couldn't watch it (grumble follows) but I ask: it has to be moules et frites. How do you cook the fries?

[Grumble: First time I've hit this - I apparently can't watch a Youtube (a Google company) video without creating an account or logging in to Google. Sorry, but I don't want to give Google more of my life.]

An air fryer is very useful on a boat. Also you can cook nice oven fries in a gas oven

maijipo · 14-01-2021, 10:51

Quote:

Originally Posted by goboatingnow

An air fryer is very useful on a boat. Also you can cook nice oven fries in a gas oven

Yes.

We don't do it in a gas oven since you need a frozen package and we have little room for that. We don't have an air fryer, but that is something we have been looking at, at least when we are in the marina. We do it in a pan for the moment and it is really good.

De.windhoos · 14-01-2021, 11:20

Quote:

Originally Posted by s/v Jedi

Edit: we eat it using the empty shell of a mussel instead of a fork. We also use a small bowl with plain vinegar and freshly ground pepper to dip the mussels in. This is not only a great taste; it also washes any leftovers sand off.

You must be from Zeeland, or have family there

scargo · 14-01-2021, 11:58

Quote:

Originally Posted by maijipo

One thing we do a lot on the boat is mussels. It is easy to do, delicious and we can even harvest them when we find a spot not contaminated...This recipe is from Belgium (from where I am) and super easy to do in a boat.

If you went to Belgium, you know we have hundreds of ways to prepare them and each family almost has a recipe. The principle is always the same with more or fewer ingredients, beer or wine etc.

This recipe is the one my mother was doing with a small modification from my wife

. I hope you enjoy it!

https://youtu.be/pOqitnxG3b0

Mixing butter with olive oil is unacceptable and will not be tolerated.

I will have to report this recipe to the God of the Mediterranean civilizations

Anyway thanks for sharing.
Merci

maijipo · 14-01-2021, 22:57

Quote:

Originally Posted by scargo

Mixing butter with olive oil is unacceptable and will not be tolerated.

I will have to report this recipe to the God of the Mediterranean civilizations

Anyway thanks for sharing.
Merci

The hard compromise of a multi-cultural family

searoom · 15-01-2021, 17:09

The mussels look fabulous!
Thanks for sharing.

KP44 · 17-01-2021, 15:28

Quote:

Originally Posted by s/v Jedi

we eat it using the empty shell of a mussel instead of a fork.

We do the same. Smaller clams or mussels are a delight. We use an empty shell like small tongs instead of fork or spoon.

wibi · 18-01-2021, 06:37

And of course you eat them with Belgian frites( for sure these fries are incorrectly called French) and a good real Belgian beer

lewisa · 18-01-2021, 07:15

We love eating mussels on the boat. Unfortunately, mussels have largely disappeared from mid-coast Maine.

Pat Anderson · 18-01-2021, 07:16

We could go cruising despite the virus. We live in Birch Bay, WA, and launch at Blaine - there are mussels galore on Patos Island. It is a Washington State Marine Park, and clamming is allowed per the State Parks web site, so I am pretty sure it would be okay to harvest mussels as well. They are on the rocks that are exposed at low tide. Pretty sure the water is not contaminated, being located in the sourthern end of the Strait of Georgia with a lot of tidal exchange. We would steam in wine with tomatoes and garlic!

https://www.parks.state.wa.us/561/Patos-Island

mpaule · 18-01-2021, 08:34

We substitute shallots and a little garlic for the onion. Sometimes it’s good to add some small bacon bits (lardons are even better). There is a restaurant in Washington DC (Bistrot du Coin) that specializes in moules, with about 15 recipes. Go there every time I’m in DC.