Our southern neighbours may have turned mussels into their national dish in the form of Moules et Frites, but the Netherlands is actually the leading mussel supplier to both the French and Belgian markets, and one of the biggest mussel exporters worldwide. Zeeuwse mussels, from the Dutch coastal region of Zeeland, are prized for their quality and really come into their own in this mussel pot recipe, which combines the bivalves with darkly delicious Trappist beer.
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Photo © Karin Engelbrecht
Comments
Nicely put Karin, and nobody can say it better than you . . . and many or most will agree with you.
I miss them a lot as these over here are just not the same.
Bert.