Mussels

Last week, my project team members had planned to introduce me to mussels or “moule” for our dinner. With difference nationalities and beliefs, we share a common interest - eating! We leaved the office at 7 pm and reached the restaurant almost at 7.30 pm. Mussels is a popular, especially in Belgium and the Netherlands, where they are consumed with french fries. In Italy they are popular, often mixed with other sea food, or eaten with pasta. Mussels can be smoked, boiled, steamed or fried in batter. As for all shellfish, mussels should be alive just before they are cooked because they quickly become toxic after they die. A simple criterion is that live mussels, when in the air, will tightly shut when disturbed. Open unresponsive mussels are dead and should be discarded. Closed mussel shells that are unusually heavy should be discarded as well, because usually contain only mud and can be tested by slightly moving the two shells away from each other. Mussel shells open by themselves when the mussels are cooked, revealing the cooked soft parts. In Belgium, mussels are often served with fresh herbs and flavorful vegetables in a stock of butter.

After dinner, we went up to the Sacre Caour, the highest point in Paris and enjoy the night view of Paris. I was really enjoyed during the time spent with them since they were very friendly, helpful and full of jokes! Normally, during lunch hour in the office, we will eat together within project team member, including our lead and the other specialist! The culture here seems inspiring me. The professionalism showed during working hours can be easily grabbed during this short lunch break. We can talk on a silly jokes and chat for some personal stories. There is no barrier between us.