Well, not really. Prince Edward Island, actually. But I was channeling our Belgian brethren, inspired by the bag of fat, juicy bivalves in the fridge and the memories of all the moules frites I used to enjoy at my favorite spot in République back when I got paid to go to Paris every fall. Sigh. Keeping it simple, I steamed them in beer with our very own carrots, beet greens, garlic mustard, and ramps. I made a ramp aioli with olive oil and yuzu juice, and to dip in said green goodness, a big-ass bowl of twice-fried Yukon Gold batons.
And, as the observant among you can discern, a foamy glass of Cooperstown’s own Ommegang Rare Vos (Sly Fox). The good people there are so good at making traditional Belgian ales that Duvel, the Belgian beer giant, bought them a few years back. So I get to enjoy the fragrant complexity of something very like the real thing without breaking the 100 mile rule. Win/win.
Those yellow flowers with the mussels are from last fall’s bolted Asian cabbage. They taste like broccoli. Also, ramp aioli for fry dipping? Fuck yeah.