These are traditional Belgian recipes and deserve the finest ingredients. Below you will find typical belgian food - visit a good restaurant or follow our recipes to prepare your own.
When made with lower quality products, you will have a mediocre dish.
Here are professional Belgian Recipes for Mussels with garlic, wine sauce or natural. Mussels are a
Up until 10 years ago, "Mussels Nature" was very often a cheap dish in a fish restaurant. Now those days are over and it’s very often one of the most expensive fish dishes.
Good mussels are from Yerseke -Sealand, Holland. A quality check is to ask what kind of ‘Zeeuwse Mussels’ they have. The best are ‘Goudmerk’ -their taste can’t be beaten - but Jumbo are also very good.
Do NOT believe that Imperials and Supers are as good.That’s simply not true and those are not worth the 20 Euro.
Recipe per serving
1 kg of mussels (in shells)
A big onion
• Cut the onion and the celery in big pieces and fry it a bit in a medium pot. Avoid that it becomes brown.
• Add the mussels and put a bit of pepper. The pot should be maximum ¾ filled.
• Now put the fire on maximum for 5 minutes. After 5 minutes, shake the whole pot. And give an extra 3 minutes.
Your mussels are now ready to serve.
Take a bit of the juice that will be on the bottom of the pot. Add some mustard and a bit of mayonnaise. Congrats, this is the original Flemish mussels sauce.
Traditional Belgian Recipese for eel is a typical Antwerpian dish. Even though you’ll find other opinions on the web, this is from the Antwerp region. In the old days you had lots of eel in the Scheldt in Antwerp. Now these days, not anymore and that’s the reason even Belgiums think it’s from Temse (Tamise).
Tastes best the next day.
The most celebrate fish of the North Sea. It has this delicate taste and does not like rich sauces. Sole is an expensive fish but I think it’s worth the money. 1 sole of 400 grams Per serving is a nice start
The dish is best served with boiled potatoes. It’s delicious. It’s simple.
White wine sauce
From the pan that you used to fry the fish you can make a white wine sauce.
When the butter is gone, you sauce is ready to be served.
Ok, this one is a bit trickier! But it’s not difficult at all.
4 sole filets
50 gram of shrimps (preferably grey ones)
A bit of cream
TIP: Best served with mashed or boiled potatoes.
You start exactly the same as with your sole from Ostend.
After you boiled the sole, you add some salmon and a third fish to this dish. To make the sauce, you follow exactly the same recipe as the ostend sauce.
Beef for stew may be cut from any part of the carcass except the shank, but it is usually cut from the chuck or round. Beef for stew is boneless and usually well-trimmed. The pieces are approximately 3/4 to 1-1/2 inches. Look for packages that have the most uniform size pieces and the least amount of fat.
If pre-cut or pre-packaged beef for stew is not available, if a different size piece is needed, or if beef chuck or round is on special, any beef chuck or round cut, except top round, may be used. Trim and cut into the appropriate size pieces for use in beef stew recipes.
Ingredients (serves 4 )
1 kg of beef for stew
A big pint of de konink Tripel beer
Two slices of bread
Stew Belgian Recipe
It might take 2 hours or 4 hours - this really depends on the quality of your meet.