Home Cooking 10


missclawdy | Jan 9, 2012 10:36 AM

I just read in Anne Willan's cookbook, "best recipes for absolutely everything" (no caps in the title), that there is a Belgian way of preparing large mussels which are loaded with tomatoes, onions and cheese.

Any research I have done only mentions blue cheese in mussel recipes but I am thinking there may be other chheses that would work.

Can anyone provide a bit more information?

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