Mussels Luxembourg Style

"Mussels are a very popular dish in Luxembourg. From October until February (the months with an "R") there is hardly a restaurant whose menu does not have the obligatory "Moules Marinières" or "Moules à la Luxembourgeoise". In every case mussels are served with pommes frites. Crisp pommes frites should be served with mussels, and an outstanding Riesling. Luxembourg's Belgian neighbours often drink a cold beer with their mussels.NB: Mussels as well as pommes frites are best eaten with the fingers. Do not forget to place an empty bowl on the table for the discarded shells. Experienced mussel-eaters slide the empty shells into one another. This takes up less space, and no one can tell that he alone has eaten 8/9lbs! Do not fear; 9lbs of mussels are not too much. Take each mussel individually, and make absolutely certain that its shell is tightly closed. Remove any algae and clean the shells of any impurity with a short sharp knife. Put the cleaned mussels in a bowl of water. Throw away any which do not pass the test. Press the mussel and rub the two sides of the shell together in a light scissors movement. A healthy mussel will close again by itself. Any others should be discarded, as should any about which you are in any way doubtful. Wash the mussels thoroughly by rubbing them vigorously together. Change the water 2 or 3 times. There is another mode of testing the mussels if you are still not sure. Place the mussels in cold salt water. A living mussel will open slightly and sink to the bottom. After 2 hours throw away any which are still on the surface."