Belgian Style Recipes: An Illustrated Cookbook of Belgium’s Best Dishes! by Julia Chiles

Author:Julia Chiles [Chiles, Julia]
Language: eng
Format: epub
Published: 2020-03-22T23:00:00+00:00

Instructions:

Prepare mussels first. Scrape off anything growing or living on shells. Pull out beard. Soak mussels in cold, filtered water. Most shells will open underwater. Set clean mussels to the side.

In heavy pot, combine carrots, onions, celery, peppercorns, bay leaf, white wine and lemon slices. Bring to boil on high heat. Add 1/3 cup cleaned mussels. Cover pan and cook.

When shells open, remove from pan. Discard shells that don’t open. Serve.

Flanders Meat Balls

These are a wonderful staple dinner in Belgium. There are many variations, typically using tomato sauce and sometimes served with mashed potatoes or frites (fries).

Makes 6 Servings

Cooking + Prep Time: 2 hours 55 minutes

Ingredients:

1 1/4 pound of pork, ground

1 1/4 pound of beef, ground

5 minced garlic cloves

1 finely chopped shallot, large

1 chopped onion, medium

1/4 cup of bread crumbs (panko)

1/4 cup of cheese, Parmesan

1 egg, large

3 tbsp. of flour, all-purpose

2 x 14-ounce cans of tomatoes, diced

2 tbsp. of vinegar, balsamic

1 cup of wine, red

2 tbsp. of tomato paste, low sodium

2 tbsp. of Worcestershire sauce

1 tbsp. of sugar, fine

1 tsp. of basil, dried

4 bay leaves, organic

3 cloves

Oil, olive

Salt, kosher

Pepper, ground

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