Moules Frites: From Good to Gone

As noted the other day, I had plans to go to Bistrot du Coin for the anual Dining Out For Life fundraiser. I know that Bistrot du Coin is not the epitomy of high-end French cuisine, but I love the place. Great atmosphere, tasty French bistro food, a good value, and best of all, a variety of moules frites. I order a bucket every time, and on Thursday night we had the Moules Roquefort.

Perhaps the best part of the dish is the cream sauce that’s leftover once the mussels are gone. If it was socially acceptable, I’d get all Sideways and drink directly from the bucket. Luckily, we had plenty of bread for dipping. And, our waiter taught us a neat little trick involving a fork and a shell. So, I give you the end of our meal, as a progression, in photos (sorry for the poor quality, the iPhone camera has it’s limits).

Step 1 - Eat all of the mussels

Step 1 - Eat all of the mussels

Step 2 - Attach shell to fork

Step 2 - Attach shell to fork

Step 3 - Scoop up some sauce

Step 3 - Scoop up some sauce

Step 4 - And you're done

Step 4 - And you're done

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One thought on “Moules Frites: From Good to Gone

  1. Thanks, Jerstin. But how do I eat cereal?

    1. Drink all the milk from the bowl.

    2. Fuse dry cereal to spoon using blowtorch and wheat germ (aka germ of wheat).

    3. Scoop up some Frooty Pebbles using spoon now made of cereal and wheat germ.

    4. Make sure you bought Frooty Pebbles and the the Safeway brand “Footy Pebbles.”

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