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In Bruges with Mussels in White Wine and Garlic

In Bruges

In Bruges

The Movie: In Bruges

Set in the beautiful historic city of Bruges, Belgium, this really is a ‘genre noir’ or black comedy, featuring Colin Farrell (Ray) and Brendan Gleeson (Ken), along with Ralph Fiennes (Harry), their mafia-style boss.

After a disastrous ‘hit’ that went very wrong, they are ordered to lay low in Bruges until told otherwise, acting as tourists to cool their heels. The dialogue between the two is quite amusing as they enjoy themselves taking in the local scenery and enjoying the touristic life. But more is to come – getting remotely bored, they seek further and further excitement in the city, involving prostitutes and even dwarves! Farrell is strangely naïve, whereas Gleeson involves himself very much with the culture and ambience of Bruges, keeping a watchful eye on his younger partner.

The love interest comes from Chloe (Clemence Poesy) who is far from innocent herself. Dark secrets – certainly! But then the call comes – and the life or death merry-go-round begins. This movie was warmly appreciated at the Sundance Festival in 2008.

Available on: Netflix streaming and Apple iTunes, Google Play digital rental

 Mussels in White Wine and Garlic

Mussels in White Wine and Garlic

The Menu:  Mussels in White Wine and Garlic

Serves: 4
Preparation Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

  • 4lb live mussels
  • 2 cups dry white wine
  • 4 large shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • ½tsp salt
  • 1/3 cup mixed fresh herbs (such as flat-leaf parsley, chervil, or basil, chopped)
  • 6tbsp butter, cut into pieces

Method:

  1. Rinse and scrub mussels under cold water.
  2. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  3. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  4. Simmer 5 minutes. Add mussels, cover, and increase heat to high.
  5. Cook until all mussels are open, about 5 minutes.
  6. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls.
  7. Serve immediately.

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