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Mussels and Fries

  1. Clean and rinse the mussels several times.
  2. Remove the broken shells.
  3. Put the mussels in a large saucepan.
  4. Add the white wine, onion and vegetables
  5. Cover the saucepan and bring to the boil
  6. Every now and then shake up the mussels
  7. Remove the mussels from the hob when the shells are all open
  8. Eat the mussels straight from the pot or transfer them on to a deep plate
  9. Serve with fries or brown bread.
Recipe

Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.

Recipe

Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.

Ingredients

  • 1 kg mussels per person
  • a dash of white wine
  • 1 onion sliced in rings
  • 1 stalk of celery
  • 1 chopped carrot
  • salt and pepper
  • parsley

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