Ajax loader
By using our website, you agree to our use of cookies as described in Cookie Policy.

Can't find what you're looking for?

 

Be sure to Sign in to see all available content.

 

If you don't have an account, Register here.

Search results for:

FOOD-BELGIUM/MUSSELS
RTR2ULZK
November 29, 2011
Belgian cook Alexandre Vanlancker displays a plate of mussels "a la provencale" with cheese, garlic,...
Brussels, Belgium
To match FOOD-BELGIUM/MUSSELS
Belgian cook Alexandre Vanlancker displays a plate of mussels "a la provencale" with cheese, garlic, butter and tomato sauce at the Chez Leon restaurant in central Brussels November 24, 2011. Mussels start as larva, until they are heavy enough to sink to the bottom of the sea, where they grow wiry threads -- known as beards -- that allow them to latch on to anything around, forming great clumps of dark and heavily encrusted shells. There in the deep, they feed heartily on plankton and grow plump. Marine mussels tend to live on exposed shores in intertidal waters and after two to three years are ready to be harvested. Zeeland, on the north coast of Belgium and the western Netherlands is a perfect place for the young molluscs to grow up and was long the source of most mussels in Belgium. Picture taken November 24, 2011. To match FOOD-BELGIUM/MUSSELS REUTERS/Francois Lenoir (BELGIUM - Tags: FOOD)
Sort by
Display
Items per page
Page
of 1