Introduction
Moules-Frites is a traditional Belgian and French dish featuring steamed mussels (moules) in a savory broth, often served with crispy fries (frites) on the side. This simple yet flavorful combination highlights the delicate taste of mussels paired with the satisfying crunch of fries. It’s a hearty, yet light dish perfect for seafood lovers.
Ingredients
- 2 lbs fresh mussels, cleaned and debearded
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 lb potatoes, peeled and cut into thin fries
- 2 tablespoons vegetable oil (for frying)
- Sea salt for fries
Instructions
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Prepare the mussels:
- Rinse the mussels thoroughly under cold water, discarding any open or cracked mussels. Scrub the shells and remove the beards.
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Cook the fries:
- Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the potato slices in batches for 4-5 minutes, until golden and crispy. Remove from the oil and drain on paper towels. Season with sea salt.
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Cook the mussels:
- In a large pot, heat olive oil over medium heat. Add the shallots and garlic, cooking until softened, about 2-3 minutes. Add the white wine, cream, butter, and bay leaf. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes.
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Steam the mussels:
- Add the mussels to the pot, cover with a lid, and steam for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any unopened mussels. Stir in chopped parsley and season with salt and pepper to taste.
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Serve:
- Divide the mussels and broth into bowls. Serve alongside a generous portion of crispy fries. Optionally, serve with a side of mayonnaise or aioli for dipping the fries.
Health Notes
- Mussels are a great source of lean protein, omega-3 fatty acids, and essential minerals such as iron and zinc.
- When frying, use heart-healthy oils like olive or avocado oil for a lighter version.
- Moderation with cream and butter is advised for those mindful of their fat intake.
How to Enjoy
- Moules-Frites is best enjoyed hot, with fries on the side to dip into the flavorful broth. Traditionally paired with a cold Belgian beer or a crisp white wine, this dish is perfect for casual dining or a weekend treat.
Tips
- Freshness: Always ensure the mussels are fresh and alive before cooking. If a mussel doesn't close when tapped, discard it.
- Double fry method for extra crispy fries: Fry the potatoes twice for extra crispiness. First, fry at a lower temperature (150°C/300°F) for 3 minutes, then fry again at 180°C/350°F until golden brown.
- Variations: You can add other flavorings to the broth like saffron, tomatoes, or chili flakes for a unique twist.
