Okay, so the other day I got this craving, you know? Thinking back to a trip ages ago, and specifically, the food in Belgium. It just popped into my head. Mussels, those amazing fries, the waffles… my mouth was watering just thinking about it. So, I figured, why not try making some myself? Seemed like a decent weekend project.
Getting Started – The Hunt for Recipes
First thing, I had to find some recipes. Didn’t want anything too fancy, just the basics. I jumped online and started searching. Typed in stuff like “easy belgian mussels recipe” and “how to make real belgian fries”. Found a bunch, of course. Some looked complicated, others more straightforward. I picked out one for Moules Frites (mussels and fries, the classic combo) and another for proper Liège Waffles, the ones with the pearl sugar.
Next up was shopping. Made a list. Needed mussels, obviously. Potatoes for the fries – they said Bintje potatoes were best, but good luck finding those easily, so I just got some decent all-rounders. For the mussels, needed white wine, shallots, celery, parsley. For the waffles, yeast, pearl sugar (managed to find that online, surprisingly), flour, eggs, butter. The usual stuff.
Cooking Time: Mussels and Fries
Alright, kitchen time. Started with the fries because they need that double fry thing.
- Washed and cut the potatoes. Not too thin, not too thick. Like proper Belgian frites style.
- Heated up the oil. First fry was at a lower temperature, maybe 150°C? Cooked them for like 5-7 minutes until soft but not brown.
- Took them out, let them cool down completely. This is key, apparently.
While the fries were cooling, I tackled the mussels. Cleaned them under cold water, scrubbed off the beards and barnacles. Tossed out any that were open and didn’t close when tapped. You gotta be careful with shellfish.
Chopped up shallots, garlic, and celery. Got a big pot, melted some butter, and softened the veggies. Then I poured in a good splash of white wine, let it bubble a bit, and dumped in all the cleaned mussels. Put the lid on tight. Gave the pot a good shake every now and then. They cook fast, maybe 5-8 minutes? Just until the shells popped open. I tossed in some chopped parsley at the end.
Back to the fries. Cranked up the oil temperature, much hotter this time, like 190°C. Threw the cooled fries back in for the second fry. This only took a couple of minutes. Just wanted them golden brown and crispy. Scooped them out, drained them, and sprinkled salt immediately. The smell was fantastic.
And the Waffles…
Decided to make the waffle batter while things were cooking, planning to make them later. This needed yeast, so it had to rise. Mixed flour, yeast, milk, eggs, melted butter. It was a sticky dough, not like pancake batter. Let it sit and puff up for about an hour. Just before cooking, I folded in the pearl sugar. Heated up the waffle iron, plopped in balls of dough, and cooked until golden. The sugar caramelizes… incredible.
The Result? Worth It!
So, how did it all turn out? Honestly, pretty damn good! Served the mussels in their broth in big bowls, with the crispy fries on the side. You gotta dip the fries in the mussel broth, right? It wasn’t exactly like being in Bruges, but it was close. The fries were perfectly crispy outside, soft inside. The mussels were plump and flavorful with the wine and celery.
The waffles later were just killer. Chewy, sweet from the pockets of melted pearl sugar. Had them plain, perfect end to the Belgian food experiment.
It took some effort, yeah. Cleaning mussels isn’t my favorite job, and double-frying makes the kitchen smell like a chip shop for a day. But tasting it all? Totally worth the trouble. Felt good making something proper from scratch. Might even do it again sometime soon.
