Moules-frites
Savor the classic delight of moules-frites: tender mussels steamed in white wine, paired with crispy fries.
Ingredients
- 3 kg fresh mussels
- 1.2 kg potatoes
- 3 tbsp plain flour
- 2 l neutral oil for deep-frying
- 4 shallots
- 2 garlic cloves
- 50 g butter
- 3 dl dry white wine
- 1 dl cooking cream
- 1 bunch parsley
- 1 lemon
- 1 tsp salt
How to make it
- Scrub the mussels clean, pull off any beards, and discard any that are broken or stay open when tapped. Cut the potatoes into even sticks, rinse them in cold water, and dry them well with a clean towel.
- Heat the neutral oil to 170°C and fry the potato sticks in batches for 6 to 8 minutes until pale and tender. Lift them out, drain well, and let them cool on paper.
- Slice the shallots finely and chop the garlic. Melt the butter in a large pot over medium heat, soften the shallots for 2 minutes, then add the garlic and cook for 30 seconds until fragrant.
- Sprinkle in the flour and stir for 1 minute, then pour in the dry white wine and cooking cream. Bring the sauce to a lively simmer and let it turn smooth and lightly thickened.
- Add the mussels to the pot, cover tightly, and cook for 4 to 6 minutes, shaking the pot once or twice, until the shells have opened. Stir in the parsley and salt, then squeeze in the lemon juice.
- Fry the potatoes again in the hot oil for 2 to 3 minutes until deep golden and crisp, then drain and salt lightly.
- Spoon the mussels and their sauce into a large shallow bowl, and serve the crisp fries beside them with the lemon cut into wedges for squeezing over the shells.
