Great Moules et frites in Bethesda

Great (noisy) place - no reservations, but outside picnic tables to enjoy a few beers before the moules (all PEI). I had classic with a whole roasted garlic and better half had the Thai. Delicious!

http://www.musselbar.com/


Eat
OYSTERS

East – West Coast Oysters {½ doz} $12 {1 doz} $22

SALADS

Baby Spinach with Caramelized Balsamic Shallots, Blue Cheese, Nicoises Olives,
Marinated Red Onions $12

Smoked Salmon Frisee with Fried Capers and Garlic Croutons $15

Roasted Beets with Grapefruit, Cumin, Herbed Yogurt, Confit of Lemons and Golden raisins $12

Grilled Jumbo Asparagus with Lardons Of Bacon, Poached Egg $11

Grilled Farm House Chicken with Grapes, Almonds, Shaved Fennel, Maytag, Mustard Vinaigrette,
Mesclun $15

Belgian Endive Caramelized with Walnuts, Anjou Pears and Stilton $12

SOUPS

Roasted Tomato Soup with Parker Farm Tomatoes, Garlic Croutons $7.5

Billi Bi Mussel Soup with Smoked Apple Wood Bacon $9

MUSSELS {includes frites} $16

“Blue Bay” Prince Edward Island

Classic with Roasted Garlic, Shallots and Sauvignon Blanc

Spicy Thai with Green Curry

Provencal with Tomato, Garlic, Capers, Basil

Red Indonesian Curry with Peanut Essence

Wild Shroom with Pancetta, Parmesan, Truffle Cream

Miso with Wakame Seaweed, Marinated Tofu

Grilled Pineapple with Sweet Chili Garlic

Chimay with Old Bay, Shallots and Garlic

Mussels Gratin – New Zealand Green Lip Parmesan Crust $11

WOOD FIRED TARTS {Belgian Pizzas}

Erwin Wild Mushrooms with Bacon, Gruyere, Arugula, Essence of Truffle $15

Spicy Tomato Fondue with Sopressata and Roasted Peppers $15

Mediterranean with Grilled Eggplant, Radicchio, Peppers, Artichoke and Basil Pesto $15

Pork Belly and Mussel with Tomato, Gruyere Cheese $15

Great beer selection - NO LIGHT BEERS!

Drink
DRAFT BEER

Brabo Pils (RW Exclusive) Pilsner 7.00

Delirium Tremens 8.5% abv Strong Golden Ale 11.00

Delirium Nocturnum 8.5% abv Strong Dark Ale 13.00

Gouden Carolus Hopsinjoor 8.0% abv IPA 13.00

Gouden Carolus Tripel 9.0% abv Tripel 13.00

Kasteel Rouge 8.0% abv Cherry Ale 12.00

Kasteel Donker11.0% abv Strong Dark Ale 12.00

BOTTLED BEER

Pilsner

Spaten Premium Lager 5.2% abv (11.2 oz) Germany 5.50

Stella Artois 5.0% abv (11.2 oz) Belgium 5.50

Warsteiner 4.8% abv (11.2 oz) Germany 6.00

Lagunitas Pils 5.3% abv (12.0 oz) USA 6.00

Bavik Pils 5.2% abv (11.2 oz) Belgium 7.00

Jever Pilsener 4.9% abv (12.0 oz) Germany 7.00

Saison

Ommegang Hennepin 7.7% abv (12.0 oz) USA 7.00

Saison du Pont 6.5% abv (11.2 oz) Belgium 13.00

Blond Ale

Affligem Blond 7.0% abv (11.2 oz) Belgium 7.00

Maredsous Blond 6.0% abv (11.2 oz) Belgium 11.00

Caracole Saxo 8.0% abv (11.2 oz) Belgium 13.00

Dubbel Ale

Allagash Dubble 7.0% abv (12.0 oz) USA 9.00

Chimay Red 7.0% abv (11.2 oz) Belgium 15.00

Corsendonk Pater Noster 7.5% abv (11.2 oz) Belgium 11.00

Ommegang Abbey Ale 8.5% abv (12.0 oz) USA 7.00

St. Bernardus 6 6.7% abv (11.2 oz) Belgium 12.00

St. Feuillien Brune 7.5% abv (11.2 oz) Belgium 10.00

Westmalle Dubbel 7.0% abv(11.2 oz) Belgium 15.00

Allagash Triple 9.0% abv (12.0 oz) USA 10.00

Brasserie des Rocs Tripel 10.0% abv (11.2 oz) Belgium 14.00

Chimay White 8.0% abv (11.2 oz) Belgium 15.00

Corsendonk Agnus Dei.5% abv (11.2 oz) Belgium 11.00

Maredsous Tripel 10.0% abv (11.2 oz) Belgium 13.00

St. Bernardus Tripel 8.0% abv (11.2 oz) Belgium 12.00

Westmalle Tripel 9.5% abv (11.2 oz) Belgium 15.00

Allagash Curieux 11.0% abv (25.4 oz) USA 32.00

Strong Dark Ales

Brasserie des Rocs Grand Cru 10.0% abv (11.2 oz) Belgium 13.00

Chimay Blue 9.0% abv (11.2 oz) Belgium 16.00

Gouden Carolus Classic8.5% abv (11.2 oz) Belgium 15.00

Gulden Draak 10.5% abv (11.2 oz) Belgium 14.00

Caracole Nostradamus 9.5% abv (11.2 oz) Belgium 17.00

Orval 6.9% abv (11.2 oz) Belgium 18.00

Rochefort 6 7.5% abv (11.2 oz) Belgium 16.00

Rochefort 8 9.2% abv (11.2 oz) Belgium 17.00

Rochefort 10 11.3% abv (11.2 oz) Belgium 18.00

Scaldis 12.0% abv (11.2 oz) Belgium 13.00

St. Bernardus Prior 8 8.0% abv (11.2 oz) Belgium 13.00

Unibroue La Terrible 10.5% abv (25.4 oz) Canada 28.00

Sour Lambic

Oud Beersel Framboise6.0% abv (12.7 oz) Belgium 22.00

Kolsch

Reissdorf Kolsch 4.8% abv(11.2 oz) Germany 9.00

Schwarzbier

Kostritzer Schwarzbier 4.8% abv (11.2 oz) Germany 6.00

Strong Golden Ale

Unibroue La Fin du Monde 9.0% abv (12.0 oz) Canada 10.00

Duvel 8.5% abv (11.2 oz) Belgium 11.00

Lucifer 8.0% abv (11.2 oz) Belgium 14.00

India Pale Ale

Belhaven Twisted Thistle 6.1% abv (16.9 oz) Scotland 13.00

Lagunitas Censored Ale 5.9% abv (12.oz) USA 6.00

Stone IPA 6.9% abv (12.0 oz) USA 6.00

Stone Ruination 7.7% abv (12.0 oz) USA 8.50

Hitachino Nest Classic 7.0% abv (11.2 oz) Japan 13.00

Wheat Ale

Allagash White 5.2% abv (12 oz) USA 8.50

Aventinus 8.2% abv (16.9 oz) Germany 13.00

Ayinger Brau Weisse 5.1% abv (16.9 oz) Germany 13.00

Ayinger Ur Weisse 5.8% abv (16.9 oz) Germany 13.00

Blanche de Bruxelles 4.5% abv (11.2 oz) Belgium 8.50

Wittekerke 5.0% abv (11.2 oz) Belgium 7.00

Weihenstephaner Dunkle 5.3% abv (16.9 oz) Germany 13.00

Amber Ale

Bear Republic Red Rocket 6.8% abv (12.0 oz) USA 7.00

Green Flash Hop Head Red 6.4% abv (12.0 oz) USA 7.50

Ommegang Rare Vos 6.5% abv (12.0 oz) USA 6.50

De Koninck 5.0% abv (11.2 oz) Belgium 9.00

Unibroue Maudite 8.0% abv (12.0 oz) Canada 9.00

Porter/Stout

De Dolle Special Export Stout 9.0% abv (11.2 oz) Belgium 17.00

Flag Porter 5.0% abv (11.2 oz) England 7.50

Fuller’s London Porter 5.4% abv (11.2 oz) England 7.50

Hitachino Nest Espresso Stout 7.5% abv (11.2 oz) Japan 13.00

Samuel Smith’s Imperial Stout 7.0% abv (12.0 oz) England 8.50

Samuel Smith’s Taddy Porter 5.0% abv (12.0 oz) England 8.50

Young’s Double Chocolate Stout 5.2 abv (16.9 oz) England 14.50

Wow....that's some beer selectiom

I started and finished with the Brabo Pils and had a couple in the middle

I wpuldn't have known where to start with those kinds of chioces

Just have to try them all

oh my looks amazing

will be in that area for a late morning meeting, this may just be lunch!

susanne,
You will love the place even though I've been told mussels are the ground chuck of seafood

Don't believe everything you read- especially here. }:|

2.99 a pound makes them the lowest priced mollusk out there.....Ground Chuck is the lowest priced meat out there

therefore

Mussels = Ground Chuck

and both are priced what they are priced for very good reasons

the Defense rests

Mike- I don't think price determines what tastes or is good.

I know....I'm just being a PITA...I like mussels...they are definitely not my preferred mollusk to eat ....but I like em none the less....hardly order them out though...too easy to make at home just as good...

Andynap said:

Mike- I don't think price determines what tastes or is good.

Click to expand...

Except at Maya's

JEK said:

Andynap said:

Mike- I don't think price determines what tastes or is good.

Click to expand...

Except at Maya's

Click to expand...

duly noted.....LOL

JEK said:

susanne,
You will love the place even though I've been told mussels are the ground chuck of seafood

Click to expand...

meeting postponed till this wednesday... probably try it then. however they are characterized, i really don't care, i love well prepared moules

and ground chuck can make a terrific burger in the hands of the right cook... BTW. fatty = flavah!

Chuck makes the best burger

Mussels make the best mussels

This showed up in my in box today- interesting twist

3 pounds mussels in the shell (45 to 60 mussels)
1 tablespoon raspberry vinegar (optional)
Melted butter (optional), for serving
ADDITIONAL EQUIPMENT:
2 quarts dried pine needles
Two 9 x 13?inch aluminum foil pans
Directions
Scrub the mussels well with a brush under cold running water, discarding any with cracked shells or shells that fail to close when tapped. Using needle-nose pliers, pull out and discard any clumps of black strings at the hinges of the mussels. Poke holes in the bottom of one of the foil pans with a screwdriver or knife tip, then twist it to make a A-inch hole. The holes should be spaced about 2 inches apart.

Fill the perforated pan with the pine needles; they should be loosely mounded rather than tightly packed. Arrange the mussels on top.

Set up the grill for direct grilling and preheat it to high. Ideally, you'll grill over a wood fire. Charcoal is the second best choice, but you can also grill the mussels on a gas grill.

When ready to cook, place the pan with the mussels on the hot grate. The pine needles will start to smoke and catch fire after a few minutes. You may need to use a butane match or lighter to help ignite the pine needles. Once the pine needles have caught fire, place the second foil pan upside down over the mussels and pine needles.

Check the mussels after a few minutes and once the shells begin to open, sprinkle the mussels with the raspberry vinegar, if desired. Cover the mussels again and grill them until the shells all open and the bivalves are cooked, 5 to 8 minutes total. The vinegar is optional (I don't bother with it).

Transfer the smoking, steaming pan with the mussels to a heatproof platter and serve the mussels at once, discarding any that have not opened. You eat the mussels with your fingers right out of the pan. You can dip the mussels in melted butter, but you really don't need it.

VARIATIONS:

Eclades can also be made with vanets (bay scallops) -- Nantucketers, are you listening? -- or crépidules (slipper shells, also known as slipper limpets), a briny shellfish that migrated to France on the hulls of D-Day landing barges.

Note: If you can't find pine needles, you can grill the mussels on a bed of hay. Can't find hay? For a really interesting, if not wholly authentic variation, arrange the mussels on oaked cedar planks and grill them using the indirect method over the highest possible heat. The cooking time will be 10 to 15 minutes.