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- Moules-frites (mussels and fries)
Moules-frites (mussels and fries)
Nutrition facts per serving:
- Energy in kcal about 740
- Fat about 47g
- Carbohydrates about 53g
- Protein about 18g
This is needed
This is needed
for 4 people
Fries
- 1.5 kg mealy potatoes, cut into sticks approx. 7 cm long and 1 cm thick
- oil, for deep-frying
- 1 tsp sea salt
Mussels
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- 50 g butter
- 2 kg mussels (moules)
- 4 shallot, finely chopped
- 2 garlic clove, squeezed
- 1 bunch flat-leaf parsley, finely chopped
- a little pepper
- 3 dl white wine
- 0.25 tsp salt
And that's how it's done
And that's how it's done
Fries
Preheat the oven to 60°C, warm the bowls and plates. Rinse the potato sticks in cold water, drain, thoroughly pat dry on a towel. Fill a pot half full with the oil and heat it to 160°C. Pre-fry the potatoes in batches for approx. 3 mins. per batch; the potatoes must not take on any colour. Remove with a slotted spoon, drain on a rack lined with paper towels, leave to cool. Heat the oil to 175°C, fry the pre-fried French fries for approx. 3 mins. per batch until crispy and golden. Remove with a slotted spoon, drain on a rack lined with fresh paper towels, keep warm. Prop open the oven door slightly with a wooden spoon, season with salt.
Mussels
Scrub the mussels thoroughly under cold running water, remove the beard. Heat the butter in a large pan. Sauté the shallots and garlic. Add the mussels and parsley, cook briefly. Pour in the wine, season, cover and simmer for approx. 7 mins. Serve the mussels with the fries.
