Frommer's Review
Think of it as the mussels from Brussels, as this big, basic restaurant is the city's most famous purveyor of that marine delicacy. Léon has been flexing its mussels since 1893 and now has clones all over Belgium (including one at the Bruparck amusements complex; see chapter 4). The mollusks in question are top quality, at low prices, in a variety of styles, such as moules marinières (mussels boiled in vegetable stock) and moules au vin blanc (mussels in white-wine sauce). If you don't like mussels, there are plenty of other fishy delights -- like eels in green sauce, cod, and bouillabaisse.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
