Mussels in Brussels
The Belgians say that if a mussel is to command respect it must be plump and oily, and beige to almost carrot-colored when cooked. And the proper way to eat them is to use a fork to remove the first mussel from its shell, then use that shell as a sort of pincers to remove succeeding mussels from their shells
Come and enjoy Mussels in different tastes at Nouveau Taste from the 15 September to 30th October, that’s the heart of the season.
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