The Farmhouse Restaurant in Emmaus has always been one of my favorite area restaurants. Chef/Owner Michael Adams is a skilled cook, the selection of beers is unique in the region and is outstanding, and the ambiance is country inn peaceful and serene. But The Farmhouse has outdone itself this time. Tuesday is moules/frites (mussels and fries) night. Anyone who has spent time near the Mediterranean, especially in the south of France, knows how plump and juicy the mussels are. I'm a steamed clam guy myself, but the mussels near the Med are completely satisfactory, even if completely different. The French steam these black-shelled, wing-shaped bivalves and accompany them with an amazing array of sauces, everything from just plain broth to exotic bleu cheese concoctions. Moules/frites are sold in all sorts of restaurants, from sidewalk cafes to pizzerias to joints that only serve moules/frites but serve a veritable Heinz 57 varieties. A steaming pile of moules with a healthy serving of
MUSINGS OF AN EXPAT AMERICAN