Mac Moules

Mac Moules was founded as a tribute to the famous mussel restaurant Kombuis. Aimée Maes comes from a family of fishermen. Later on, she worked at Kombuis. When she set up a restaurant of her own, she wanted it to reflect the same warm, cosy atmosphere. However, she opted to give her own shrimp croquettes a modern twist. ‘I substituted the cream for coconut milk. As a result, my croquettes are lactose-free, and their palette of flavours is subtly different. We even took it one step further with the addition of a few exotic ingredients. The breading is made from panko, we use marsh samphire as a garnish and lime rather than lemon. Curry paste is another ingredient. We have a very diverse team here, which is reflected in our shrimp croquettes. A tip for hobby chefs: do not underestimate the power of shrimp shells! Boil them and season your stock well for a genuine flavour bomb!’