Wednesday’s Round of 32 sees Belgium’s golden generation take on a Senegal side full of confidence. Two completely different culinary traditions, both built for sharing.
🇧🇪 Belgian moules frites (lite)
Mussels steamed in white wine and shallots, with oven-baked fries on the side — a lighter take on the Belgian classic.
Serves 4
Ingredients
2 lbs fresh mussels, scrubbed and debearded
2 tbsp olive oil
2 shallots, minced
3 garlic cloves, minced
1 cup dry white wine
2 fresh thyme sprigs
2 bay leaves
3 tbsp fresh parsley, chopped
2 tbsp butter
2 russet potatoes, cut into thin fries
1 tbsp olive oil, for the fries
½ tsp salt
Method
Prep the fries. Preheat oven to 425°F. Toss potatoes with olive oil and salt on a baking sheet, spreading in a single layer.
Bake the fries. Roast for 25–30 minutes, flipping halfway, until golden and crisp.
Soften shallots and garlic. While the fries cook, heat olive oil in a large pot over medium heat. Add shallots and garlic, cooking for 2 minutes until soft.
Build the steaming liquid. Pour in white wine, then add thyme and bay leaves. Bring to a simmer.
Steam the mussels. Add mussels to the pot, cover, and steam for 5–6 minutes until the shells open.
Finish the broth. Discard any unopened mussels. Stir in parsley and butter.
Serve the mussels with the broth ladled over, alongside the crisp fries.
Tip: discard any mussels that don’t open after steaming. Crusty bread on the side is non-negotiable for soaking up the broth.
🇸🇳 Senegalese yassa chicken
Chicken thighs braised in caramelized onions, mustard, and lemon — Senegal’s beloved national dish.
Serves 4
Ingredients
8 bone-in, skin-on chicken thighs
1 tsp salt
½ tsp black pepper
2 lemons, juiced
4 garlic cloves, minced
3 tbsp dijon mustard
2 tbsp olive oil, divided
4 large yellow onions, thinly sliced
2 scotch bonnet or chili peppers, whole
2 bay leaves
1 cup chicken stock
2 carrots, sliced into rounds
Method
Marinate the chicken. Season chicken with salt and pepper. Mix lemon juice, garlic, and mustard in a bowl. Pour over the chicken and marinate for at least 30 minutes, ideally a few hours.
Sear the chicken. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken, skin side down, for 5 minutes until golden, then flip and remove from the pan.
Caramelize the onions. Add remaining olive oil to the same pan. Add onions and cook over medium heat for 15 minutes, stirring occasionally, until soft and golden.
Combine everything. Return the chicken to the pan along with the chilies, bay leaves, chicken stock, and carrots.
Braise until tender. Cover and simmer on low heat for 35–40 minutes, until the chicken is tender and cooked through.
Serve. Discard the bay leaves and chilies if a milder dish is preferred. Serve hot over steamed rice.
Tip: for an authentic touch, marinate the chicken overnight. Keep the chili whole rather than chopped so you control the heat — remove before serving if you prefer it milder.
Which dish are you making before kickoff? Tag us in your plate.
Further Reading:
World Cup Kitchen: Netherlands vs Morocco
Monday’s Round of 32 match pits the Netherlands against Morocco — and we’re celebrating with two dishes that couldn’t be more different in spirit, but equally perfect for kickoff.
