The other night I got a craving for mussels. Now some people have had mussels but they have to really be in the right kind of broth for them to surpass your expectations and leave you wanting more. The first time I had them was when I went to visit John in Italy. They were steamed in white wine, garlic, parsley, and a few tomatoes. Since then I haven’t had them again, until a few weeks ago when I got the craving. We found a place called Brugge Brasserie. It’s a Belgian restaurant that specializes in their mussels, crepes, and hand crafted ales. John and I split an order of Moules Frites, which was 2 lb. of Prince Edward Island mussels with a cone of pomme frites and a side of warm French bread. Then we got to choose the broth flavoring. Some of the choices were Asian, Jamaican, Chili, Citron, etc. So many choices but we decided on the Provencal seasonings which consisted of butter, herbs de Provence, shallot, garlic, and chardonnay. I also hadn’t had a savory crepe in some time (since I was in France back in 8th grade), and let’s just say my palate is a little more sophisticated now (or so I would hope). We ordered a crepe filled with shaved brussel sprouts, walnuts, goat cheese, garlic aioli, and parsley. Both dishes hit the spot and left me with the urge to try to remake the wonderful experience. And thanks to my friend Rebekah, when she went to Italy brought me back a box of crepe recipes to try!