The KaiKai Book

Moules frites are quite a simple dish - but they make Belgian hearts beat faster. Along with waffles, chocolates, and beer, this dish is the embodiment of Belgian cuisine. We'll show you the basic recipe and most important steps, how fries are prepared in Belgium, and how to check the quality of fresh mussels. Bon appetit!

Southern Oyster Stew Recipe. Ingredients: 4 tablespoons butter, 3 tablespoons flour, 1 small onion chopped, 1 small bell pepper, chopped use jalapenos for a spicier version, 1 stalk celery chopped, 1 tablespoon Cajun seasonings, 2 cups milk, 1/4 cup oyster liquor reserved from the shucked oysters, Salt and pepper to taste, 1/4 cup chopped parsley, 1/4 cup chopped green onions, 3 cloves garlic minced, Dash of hot sauce, 2 dozen oysters shucked and drained (you can use canned oysters), For Serving: Extra chopped parsley pads of butter (optional), chili flake, extra hot sauce, soda crackers or oyster crackers. Cooking Directions: Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color. Stir in the onion, peppers and celery. Cook for 2 minutes. Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly. Stir in the parsley, green onions, garlic, hot sauce and oysters. Bring to a boil and cook for 3-4 minutes, or until the oysters cook through and their edges curl. Remove from heat. Garnish with chopped parsley, small chips of extra butter (if desired), chili flakes and a dash of sauce (if desired). Don't forget the crackers! Recipe Tips & Notes: Serves 6 as a small portion, or 4 for a dinner portion. Fresh shucked oysters are best for making oyster stew. Reserve the oyster liquor when you shuck them, as the liquor adds a lot of flavor. If you are unable to obtain fresh oysters, you can use jarred oysters or canned oysters, like I did for this recipe. If using cooked canned oysters, add them into the stew 1-2 minutes before serving, just to warm them through, as canned oysters are usually cooked before canning.

Discover these four amazing 3* oyster preparations in this video: - Stunning 3* oyster, goat cheese and seaweed at 3 Michelin star De Librije in The Netherlands (min. 1, 2020) - Amazing flat oysters with avocado, horse radish and eel at 3 Michelin star Hof Van Cleve in Belgium min. 9, 2013) - Sergio Herman prepares his famous oysters with miso and citrus at 3 Michelin star restaurant Oud Sluis in The Netherlands (min. 15, 2012) - Arnaud Donckele prepares 3 different oyster preparations at 3 Michelin star La Vague d'Or in Saint-Tropez (min. 20, 2015, in French)

Sharpen your tools and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cracking open and cleaning just about every variety of shellfish you might encounter in the kitchen. Not every crustacean and bivalve plays by the same rules, and learning the proper technique can elevate your seafood game to the next level. So, if you're ready to get cracking, Mike has you covered and then some.