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Elizabeth Blunt's avatar

I'm lucky. I live near what styles itself as the 'best Belgian gastropub in London' (against what I imagine is fairly limited competition). Anyhow, it always has a choice of mussels - mariniere, with cream, Spanish, Thai curry etc - and very good chips. Also Belgian beer. If anyone lives in south west London, I can recommend Brouge as the place to go for a mussel fest.

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Steve Goodwin's avatar

To prang, an excellent verb. As a mussel fancier I confess with some embarrassment that I have not been using an empty shell as my pincer, nor have I employed the fork-cum-shell method. I am in the primitive school of eaters, doing as much as possible without utensils of any kind. A single mussel shell does nicely to scoop up the broth. My introduction to mussels was in the north of Scotland, where they grew in great masses on the rocks in front of the Croft I rented. I could gather a bushel in two minutes. But then I had to drive an hour to buy garlic in Ullapool.

When are you coming to the US?

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