I got told that the season would go from end-summer til end autumn... which is why, you can find than in most of the restaurants mussels at that time... :s
That light looks strong enough to just bounce into the ceiling, or off of a white sheet hung from a couple of light stands and clipped on with some spring clamps, better known here in US, as A clamps, or bounce the light off of a piece of white foam core.
Here from San Diego Ca. last week I crossed into Mexico and bought fish right from the boats, and grilled. put huichol salsa, lemon juice and soy sauce, delicious. today I will make mussels ,yours look great, thank you. and you are gorgeous. Adios.
I'm from Belgium and have never seen a mussels drive-trough. :-s
Also mussels are not considered fast food over here. It's more a delicacy. I like to make them the traditional Belgian way.
First i saute some celery, onion and parsley on a pretty high heat. Then i trow in the mussels, seasoned with a healthy dose of pepper and a pinch of salt. No liquid should be added but i usually put a shot of white wine in there. Let them steam up twice and your mussels are done. Best served with fries.
Belgians don't cook mussels this way, neither serve them at a drive-in, I think you just ruined a bunch of muchrooms and you should toss the mushrooms when they are almost cooked, putting the vegetables on top.
Classic Belgian style : onion and selery, pepper en salt and parsley
There's nothing "Belgian-style" in this video.
Where did you get those nonsense about fastfood and drive-in???
And btw, half a kilogramme serves a kid, in Belgium you serve at least 1 kilo per adult.
nobodyfromfrance 1 year ago
Mussels-season spring through summer???
I got told that the season would go from end-summer til end autumn... which is why, you can find than in most of the restaurants mussels at that time... :s
IcyPhoenixOfMist 1 year ago
That light looks strong enough to just bounce into the ceiling, or off of a white sheet hung from a couple of light stands and clipped on with some spring clamps, better known here in US, as A clamps, or bounce the light off of a piece of white foam core.
googo151 1 year ago
This has been flagged as spam show
MIchelle that light coming in from your right side is hideous! It's not great light and it is disturbing and annoying to watch you in it.
googo151 1 year ago
Comment removed
googo151 1 year ago
you are cute
synbest 2 years ago
It's a joke ?!
jndelbauve 2 years ago
Here from San Diego Ca. last week I crossed into Mexico and bought fish right from the boats, and grilled. put huichol salsa, lemon juice and soy sauce, delicious. today I will make mussels ,yours look great, thank you. and you are gorgeous. Adios.
elimonjal 2 years ago
Gal, I love ya... You're so gorgeous indeed!
jcso1 2 years ago
I'm from Belgium and have never seen a mussels drive-trough. :-s
Also mussels are not considered fast food over here. It's more a delicacy. I like to make them the traditional Belgian way.
First i saute some celery, onion and parsley on a pretty high heat. Then i trow in the mussels, seasoned with a healthy dose of pepper and a pinch of salt. No liquid should be added but i usually put a shot of white wine in there. Let them steam up twice and your mussels are done. Best served with fries.
boijorzee 2 years ago 2
Belgians don't cook mussels this way, neither serve them at a drive-in, I think you just ruined a bunch of muchrooms and you should toss the mushrooms when they are almost cooked, putting the vegetables on top.
Classic Belgian style : onion and selery, pepper en salt and parsley
French style: vegetables in julienne + carrottes
Regards
Filip
Belgian chef
actimelk 2 years ago
i love makin it
tena86 2 years ago
excellent, i love mussels
marco9bear 3 years ago