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

Cerignola olives marinated in garlic rosemary olive oil

Olives

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

Saffron-tomato broth, shallots, fresh fennel, and garlic in a lemon grass butter sauce.

In a large pot, heat olive oil over medium heat. Add the minced shallots, diced fennel, and minced garlic. Sauté until the shallots are translucent and the fennel is tender, about 5 minutes.

Sauté Aromatics

Stir in the diced tomatoes, vegetable broth, saffron threads, lemon zest, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.

Add Tomatoes and Broth

Add the cleaned littleneck clams to the broth. Cover the pot and allow the clams to steam for about 5-7 minutes, or until they have opened. Discard any clams that do not open.

Steam Littlenecks

In a small saucepan, melt the unsalted butter over low heat. Add the minced lemon grass and simmer for about 5 minutes, allowing the flavors to infuse into the butter.

Make the Sauce

Using a slotted spoon, carefully transfer the steamed littlenecks to serving bowls. Ladle the saffron-tomato broth over the clams and drizzle with the lemon grass butter sauce. Serve immediately.

Plate and Garnish

Saffron threads

Tomatoes, diced

Shallots, minced

Fresh fennel bulb, diced

Garlic cloves, minced

Vegetable broth

Olive oil

Lemon zest

Salt

Black pepper

Littleneck clams, cleaned

Unsalted butter

Lemon grass, minced