Best Mussels Houston 2007 - Café Montrose - CLOSED
'Twas a brave soul that first ate an oyster, and the same can be said of mussels. When it comes to mussels, or moules as they are called in French, no country does more with them than Belgium, where moules frites (mussels and fries), pronounced as one word, has become the national dish. At Café Montrose, you can enjoy mussels seven different ways. The traditional moules mariniere are steamed in white wine and arrive in a double boiler — the bottom containing the moules, the top used to discard the shells. Another version is made with escargot butter, heavily laden with garlic, that demands you use the accompanying French bread to sop up the delicious sauce. Yet other dishes are served with a rich tomato sauce or a heavy dose of Roquefort cheese, which adds creaminess and a sharp flavor. All are served with extra-crispy french fries, which come with mayo for dipping (yes, mayo, and don't even think of asking for ketchup). Wash any of the dishes down with a glorious Duvel or Chimay beer, close your eyes and you'll swear you can see the Mannequin Pisse.