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Mussels
Mussels are the national dish of Belgium and are in season from September to February. Most of the mussels consumed come from the North Sea, off the northern coast of the Netherlands. Traditionally they are served in a large steaming pot of savory broth with a side of frites and homemade mayonnaise.
Although they are often referred to as Mussels in Brussels they are served throughout the region in a variety of ways. The most common method is in a vegetable stock, with bits of celery, leek and onions creeping into the shells.
While the portion of mussels served may seem rather large, it is surprising how quickly they disappear from the pot. Many restaurants will whisk away the empty pot and come back with round two – yet another ration of steamy blue creatures. The trick to eating mussels like the locals is to use a discarded shell as a spoon to scoop out the plump little delicacies and of course the flavorful juices.
Mussels in Brussels
It would be difficult to mention to mussels without bringing up one of the most famous restaurants in Brussels, Chez Leon. They serve half a ton of mussels a day from just this ONE restaurant on the Rue de Bouchers. They also brew their own Leon beer and offer special menus for groups of 20 to 230 guests.
