Recipe: Moules Frites
A Belgian classic: Mussels with french fries
As a huge seafood fan, I sometimes need to bring some coastline feeling to the Black Forest.
Only few things on the shopping list
First thing first: Mussels of course. 1kg per person. On the pictures is 2kg of Mussels
Garlic: 2-3 cloves per kg mussels
White wine, dry, about 250ml per kg mussels
Bay leaf, 1-2 per kg mussels
Some carrot, celery, leek, onion, lemon juice, olive oil, salt and pepper
Pommes frites, French fries, chips, whatever you call them...
Make sure to keep your knife sharp, it´s a lot of cutting
Cut all the vegetable into fine cubes. The finer the better. Cut the leek in half the long way and cut fine strips. On the picture is also parsley root because I had some left, but it isn't strictly necessary.
Don´t mind your water bill
Wash and clean the mussels in cold fresh water. Peel off limescale deposits and those hair some mussels have. Important: separate those mussels that are already open, we don't want them if they're dead already.
Knock on their shell and put them aside. Some will close slowly, if they do they're still alive and good to eat. Dead mussels are going straight to the bin, we only want firmly closed pieces. Don't worry if they open up again after we put them on the "good pile". They are opening to breathe.
The "good pile". 5 Mussels were dead already and they went to the bin
smells good already
Take a big pot which all the mussels will fit in. We want to steam them not boil them. Fry the onion in olive oil until close to translucent, then add the garlic and sauté. When onions are translucent, add the rest of the vegetables and sauté as well for 3-4 minutes. Deglaze with the white wine, add the bay leaf, pepper and carefully salt. Cover the pot and let it simmer for a couple of minutes. We want the veg to be still chewy but not raw.
Don´t let too much water disappear
Add the mussels and stir gently. Then cover the pot and let them steam for 10-15 minutes until all mussels have opened themselves. If you like to stir again during the process be gentle.
Some say that mussels that are still closed after cooking aren´t good to eat, some say that it's okay to eat them. I myself eat them. Decide on your own risk.
Don´t forget the lemon
Garnish on a plate and add some of the broth. Serve some mayo for the Pommes Frites. Squeeze some lemon juice over the mussels as you like. You can use an empty shell as a gripping tool to peel the flesh out of their shells, but you will get your hands dirty anyway.
Hope you enjoy!
- Mussels 1kg per person, in this case 2kg
- Garlic 5-6 cloves
- Onion: 2
- White wine 400-500ml
- Carrots, celery, leek: some for your broth
- Bayleaf 2-3
- Lemon, some juice of it
- Olive oil, a few tablespoon
- Salt and Pepper
- Mayo and French Fries: depends on hunger, so plenty of
- Chop the veg into small cubes, the smaller the better
- Wash and clean the Mussels, dispose dead ones. That´s important!
- Fry the onions in olive oil until close to translucent, then add the garlic. When onion translucent add the veg and let it sauté for a couple of minutes
- Add the white wine, bayleaf, salt and pepper. Cover the pot and let it simmer for a couple of minutes.
- Add the mussels, stir carefully, cover the pot and let it steam for 10-15 minutes until all mussels opened themselves. Throw away still closed mussels if you're not sure. I eat them but decide on your own risk.
- Prepare French fries.
- Garnish on a plate, spill some lemon juice over the mussels as you like, enjoy.