"In the first quarter of the current year we had eaten mussels here; we had failed on site. I would like to remind myself that at that time I was swung on goose bumps, even my love of heart had not ordered anything peeled. When the new wish for the mussel dinner in the Linde was brought to me by her, of course, I did not scatter my mother and then leave her the call for the reservation. Yesterday we arrived at Linde shortly after 12:30. we were a bit late thanks to a roadblock, because we don't know each other so well in SB Bischmisheim, but on a somewhat worn way we somehow managed to get to Linde. We have table no. 13 and were well served there by an older lady (the hostess and a young and very lively Italian). And this time we also remained steadfast with our bivales; Mme. Simba ordered mussels à la creme and I ordered the mussels sailors. Both dishes were priced at EUR 18.50 each and I ordered a part of Pommes Frites for EUR 3.00. She drank apple choir for EUR 2.20. Usually I would have taken a dry white wine, apparently a Riesling or Grauburgunder. But after I noticed the ads for Karlsberg Bockbier, it became for me two Bock (0.3l EUR 2.80). He was very stupid. On one of the side tables were two old ladies with their bowls; otherwise, as far as I could see it, bowls were not too in demand, instead, Zander or the Linde Rumpsteaks, known for their meat quantity and quality, seemed to be the racers. The coming events took place at the second table; all that was indispensable on the table was like water glasses, flower vase, knives, tea light etc. was deleted. Even the stand with salt and pepper shakers as well as the Maggi bottle, which appears vital in the Saarland, had to believe and soften. Two rechauds were built, two large vessels for taking the leee shells and two large soup plates together with saucers and spoons. And a little later drum swirl: the tealights under the rechauds are illuminated and two large black lids with cup spoons are carried at our table, a bowl with the pommes frits, this in the long thin form. They were very crispy and tasty, but I would have liked a little better in Belgian format. We were glad not to have ordered two parts of Pommes Frites; the second part would have been too much for us. The mussel gods were both filled to the edge with shells whose broth was still strongly vaporized. The different shell shells do not differ. And that the Moules marinière, here called mussels sailor, beside chopped onions, thyme, chopped anger and fine-mean cuts as well as white wine, pear and salt are a lot of mothsticks at the beginning, I have never seen as Shell friend. Anyway, they tasted like the Moules à la crème of my wife. Unlike her, I could not spoon my mussel egg: totally salted and peppered. Too bad, but I have to take a star off the actually planned four. At once, some of the bowls were still in the tender baby age, say small too small. But surely before the end of the season we come back to the mussel dinner and hopefully we have to do it with loud adults: ."
Saarbruecken
