Name: Bistro St-Malos MOULECREDIS! Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 2 kg Fresh mussels; 4 tbs Garlic, minced; 2 medium Shallots, chopped; 250 ml White wine; 1 tbs Fresh parsley, chopped; 2 tbs Olive oil; to taste Salt; to taste Black pepper; 1 loaf Crusty bread; 1 medium Lemon wedges

You cannot celebrate Belgian cuisine without Moules-Frites. Our mussels are steamed in a flavorful beer broth, aromatic vegetables, and butter, creating a sauce that begs to be soaked up with crusty bread or a stray fry.

Mussels Steamed in Beer

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Tous les mercredis, les moules sont à volonté.

Rinse the mussels under cold water, scrubbing the shells to remove any dirt or barnacles. Remove the beards (the fibrous strands) if present.

Clean the mussels

In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, and sauté until fragrant and translucent, about 3-4 minutes.

Sauté the aromatics

Add the cleaned mussels to the pot, followed by the white wine. Cover the pot and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

Cook the mussels

Stir in the chopped parsley, and season with salt and black pepper to taste. Serve the mussels hot with crusty bread and lemon wedges on the side.

Season and serve

Fresh mussels

Garlic, minced

Shallots, chopped

White wine

Fresh parsley, chopped

Olive oil

Salt

Black pepper

Crusty bread

Lemon wedges

MOULECREDIS!

Tous les jeudis, on vous amène au 7e ciel avec le choix de 4 plats accompagnés d’un verre de vin ou une bière.

Jeudi-cieux!

Indulge in our exquisite Foie Gras Torchon, a sumptuous delicacy that melts in your mouth, elegantly paired with sweet pain perdu and a luscious Sultana grape confit infused with rich Porto. This luxurious dish offers a perfect harmony of flavors and textures, making it a true gastronomic experience for discerning palates.

Foie gras torchon, pain perdu confiture raisin Sultana au Porto

Purée et légumes sauce crémeuse aux champignons.

Ris de veau forestier

Warm your soul with our Potage du Jour, a delightful blend of seasonal vegetables, rich herbs, and creamy goodness. Each bowl is crafted with care, offering a comforting embrace of flavors that changes daily to highlight the freshest ingredients. Perfectly garnished and served with artisanal bread, it’s a cozy, nourishing experience you won’t want to miss.

Potage du jour

Indulge in our Carbonara de Phil, a rich and creamy pasta dish that elevates traditional carbonara to new heights. Featuring al dente spaghetti, perfectly cooked pancetta, and a luscious sauce made from farm-fresh eggs and aged Pecorino Romano, each bite is a symphony of flavors. Finished with a sprinkle of cracked black pepper, this dish promises a delightful experience that will transport your taste buds straight to Italy.

Carbonara de Phil

Indulge in our classic Soupe à l’oignon, a warm and comforting French onion soup featuring caramelized onions slowly simmered to perfection in a rich, savory broth. Topped with a golden layer of melted Gruyère cheese and served with a slice of crusty baguette, this dish offers a delightful blend of deep flavors and satisfying textures that will transport your taste buds to a Parisian café.

Soupe à l’oignon

Make MOULECREDIS! Recipe in just 30m. Tous les mercredis, les moules sont à volonté.

Moulecredis! Recipe

Ingredients

Moules

Optional Sides

Method

Preparation

Clean the mussels

Sauté the aromatics

Cook the mussels

Season and serve

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