Bonjour Anni, ma anche in Francia si trova questo piatto. E' vero che come si fanno le patate fritte da voi non è facile rifarle. Una volta in, campeggio, avevamo fatto amicizia con una coppia di belgi e facevamo delle scorpacciate di "frites". In compenso io facevo loro gustare le ricette veneziane. Buona serata.
You must have them in Paris next week and compare. I prefer the creamier sauce ( not a good description) to the tomato one. Maybe someone can improve on my sauces! :) And the frites, well I never met one I didn't love, here or there! V
Here we go. I went to Lapin Agile who hosts the great food/French blog Auberge Chez Richard this am. http://aubergechezrichard.blogspot.com/
Here is what he had to say:Moules Mariniere is made with cream garlic and parsley Moules Provencal is made with tomatoes, herbs and garlic the more traditional way I believe (at least my favorite) is moules au vin blanc made with white wine, butter garlic - the Auberge would recommend a good muscadet.
Thank you all for your comments Grazie anche a te, Elio!
Virginia, you wen through a lot of trouble. I can assure you that my friend Françoise gives the best advice.. she is a great chef and has a wonderful blog : Saveurs Croisées. Check it out, hope you 'll like it. I would like do a posting on her very soon.
Great site! I haved been hooked on moules and frites since a child. Some years ago I returned to Antwerp and sat at a little resto off the grand platz and dove into my moules and frites and a tall beer. It was a Proustian moment.
O yes, you're right, I love them.
ReplyDeleteBonjour Anni, ma anche in Francia si trova questo piatto. E' vero che come si fanno le patate fritte da voi non è facile rifarle. Una volta in, campeggio, avevamo fatto amicizia con una coppia di belgi e facevamo delle scorpacciate di "frites". In compenso io facevo loro gustare le ricette veneziane. Buona serata.
ReplyDeleteThis post must be for me as you know how crazy I am for moules frites. I really should go to the source of these delights for an authentic taste!
ReplyDeleteBises,
Genie
Nothing better, now I am hungry! Diane
ReplyDeleteAltijd lekker, Anni !
ReplyDeleteLie(f)s.
Frites! So jealous.
ReplyDeleteYou must have them in Paris next week and compare. I prefer the creamier sauce ( not a good description) to the tomato one. Maybe someone can improve on my sauces! :) And the frites, well I never met one I didn't love, here or there!
ReplyDeleteV
Here we go. I went to Lapin Agile who hosts the great food/French blog Auberge Chez Richard this am.
ReplyDeletehttp://aubergechezrichard.blogspot.com/
Here is what he had to say:Moules Mariniere is made with cream garlic and parsley
Moules Provencal is made with tomatoes, herbs and garlic the more traditional way I believe (at least my favorite) is moules au vin blanc made with white wine, butter garlic - the Auberge would recommend a good muscadet.
For Virginia : Moules Marinières, just onions, a stick of celery, some butter, pepper. That's all, really. Bon appétit.
ReplyDeleteyes, and unfortunately only in Belgium they are that expensive!
ReplyDeleteSurtout les frites sont bonnes en Belgique. Les moules sont aussi délicieuses en Normandie, à la terrasse d’un café sur le port….
ReplyDeletethere are a few delicious belgian restaurants here in the city and every time we go I have the moules frites! of course:) delicious!!
ReplyDeleteps--yes! I felt the earthquake...I left you a comment response back on my blog:) x
Thank you all for your comments
ReplyDeleteGrazie anche a te, Elio!
Virginia, you wen through a lot of trouble. I can assure you that my friend Françoise gives the best advice.. she is a great chef and has a wonderful blog : Saveurs Croisées. Check it out, hope you 'll like it. I would like do a posting on her very soon.
Tout à fait d'accord, Vagabonde!
Great site! I haved been hooked on moules and frites since a child. Some years ago I returned to Antwerp and sat at a little resto off the grand platz and dove into my moules and frites and a tall beer. It was a Proustian moment.
ReplyDelete