it's mussels and Belgian fries (french fries for most of the world, Freedom fries for the americans). now when making Belgian fries there are many closely kept secrets. first of all they use lard instead of oil. then when their cooking them. they put them in the oil till they start to cook. then take them out and let them cool down. when they are finally cooked down they go back in the oil till they are finally fully cooked. And that children is how you do something that would take a few minutes and turn it into a several hour long cuisine skeptical.
on to the mussels. Yes, the nearest coast line is several hours away by car, but some how these little guys are a staple of Belgian cuisine. the host family did not understand why i thought it was so funny that this was famous in a land locked region of the country. i can just imagine some guy having to make the daily mussels run that would take him a week and everyone would eat them in a few minutes and the next guy would go.
i was also taught the European way of eating mussels. essentially you use the shell of the last mussel to pull out the "meat" of the next mussel. its like watch how chop sticks were invented, but in europe, and with mussels.
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