Moules-Frites
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr 10 mins
-
Servings
2 people
-
Course
Main Course
Moules-Frites
Report
Moules-frites are a very popular dish in Belgium and in the north of France. They are cooked mussels accompanied by French fries.
Share:
Ingredients
For the mussels
- 4 lb Zeeland mussels
- 2 stalks celery , finely sliced
- 1 leek , thinly sliced
- ¾ cup white wine
- 1 large onion , thinly sliced
- 1 shallot , thinly sliced
- 2 small sprigs thyme
- 2 bay leaves
- 5 tablespoons butter
- freshly ground pepper
For the fries
- 1 lb potatoes
- 4 lb beef fat
- fine salt
Equipment
- Dutch oven
- Deep frier
Add to Shopping List
Instructions
Fries
- Rinse the potatoes, peel them and rinse them again. Dry them well in a cloth.
- Cut the potatoes into French fries, regular width and length, about ½ inch (1 cm) thick.
- Dry the potato sticks with a cloth again.
- Melt the beef fat in a deep fryer and then heat it to 280 F (140°C).
- Fill the basket with fries, without packing them too much, then immerse the basket in the oil for 6 minutes of frying.
- Shake the basket a little during cooking to prevent the fries from sticking together. They should be golden and cooked to the core but still be a little soft.
- Drain the fries by shaking them over the fryer, and allow them to cool completely before the second fry.
- After or towards the end of the cooking of the mussels, immerse the fries in the oil heated to 350 F (180°C) for 2 to 3 minutes, shaking the basket regularly so that the cooking is uniform.
- As soon as they are colored, drain them and place them in a bowl covered with paper towel. Season with salt and serve immediately.
Mussels
- In a large Dutch oven or pot, melt the butter over low heat, add all the minced vegetables and brown for 5 minutes over low to medium heat, stirring occasionally.
- Increase the heat to the maximum, without burning the butter, add the mussels to the pot and add the bay leaf and thyme. Cover immediately.
- After a minute, add the wine, and as soon as it boils again, add black pepper and cover the pot.
- Shake the pot, holding the lid on well to distribute the aromas.
- Continue cooking over high heat and still covered, shaking the pot from time to time.
- Stop cooking when the mussels are open, and serve.
Notes
- It is possible to filter the beef fat after use, and let it cool in the fryer or in a glass jar. It can be reused ten times. It solidifies after cooling.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
