Moules And Frites
From FavoriteFixins 13 years ago
- 30 mins. to make
- Serves 2-4
In Belgium, Moules (mussels) are traditionally served with Frites (french-fries). In Cafe's and Belgian inspired restaurants across the U.S., it's become a very popular dish, which is now loved by all! I've put together my own version of the recipe from at least 3 other recipes.
Ingredients
- InNGREDIENTS shopping list
- The Mussels: shopping list
- 1 Tbsp. olive oil shopping list
- 2 Tbsp. butter shopping list
- 1Tbsp. shallots shopping list
- 2 garlic cloves, peeled and crushed shopping list
- 3/4 cup leek whites, cleaned thoroughly and chopped shopping list
- 1/2 cup heavy cream shopping list
- 1 cup mushrooms, diced shopping list
- 2 lbs. Canadian Cove mussels or mussels of your choice shopping list
- 1/2 cup dry white wine, such as Muskadet shopping list
- 2 Tbsp. White-wine vinegar or tarragon vinegar shopping list
- The Frites: shopping list
- 4-5 large peeled white potatoes shopping list
- (You may leave the potatoes unpeeled for a more rustic meal) shopping list
- 3-4 cups cooking oil (Enough to cover frites in pan) shopping list
How to make it
- Preparation:
- Heat olive oil and butter, in Dutch oven or heavy pot and sauté shallots, garlic, leeks and mushrooms until limp, but not brown. Add mussels, wine, vinegar and heavy cream. Cover and steam on high about 4 minutes until mussels are opened. Thin sauce with white wine if desired. Serve hot with crusty bread.
- The Belgian Frites: The perfect Belgian frite should be 1/2 inch on each side and 3 inches long. Soak freshly cut frite in cold water for 10-15 minutes to wash off starch. The most important step is the "double friture" or double frying. First, fry the frite at 300oF. Let the frites cool completely before frying them for the second time at 360 degrees F. Serve with mussels.
- Note: Serve Mussels with fresh lemon wedges.
- Mayonnaise is used as dip for fries.
The Groups
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