Belgos East

We went to eat mussels in a nothing-to-do afternoon.

My glass of white wine, Crane Lake Sauvignon Blanc 2006.

The fries and bread. The little pots are chicken liver spread (brown) and butter (yellow).
I love thick fries so let fredda finish most of the bread, which was crunchy on the crust and soft inside.

Fresh steamed mussels in provencale style.
The sauce was cooked with tomato, olives, garlic and thyme, with hefty amount of white wine. It was so tasty that I drank the sauce like soup! The mussels were soft and fat as it was the best season.

The whole pot of mussels in provencale style.

Fresh steamed mussels in Marienere style.
The sauce was a white wine cream, which is one of the most traditional sauce for cooking mussels in Belgium. The sauce contained juice of mussels, so it was sweet and carried the taste of seawater. We greedily dipped our remaining bread in this cream sauce!

The big black pot of mussels in Marienere style.

Belgos East, Oxford House, Taikoo Place, Quarry Bay, Hong Kong