Ingredients with Measurements:
- 2 lbs mussels, cleaned and debearded
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 cup dry white wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
- 4 large potatoes, peeled and cut into fries
- Vegetable oil, for frying
- Salt, to taste
Special equipment needed:
- Large pot with lid
- Deep-fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the white wine and chicken broth and bring to a boil.
3. Add the mussels to the pot and cover with a lid. Cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
4. Remove the mussels from the pot with a slotted spoon and place them in a large serving bowl. Keep warm.
5. Add the heavy cream to the pot and stir until well combined. Season with salt and pepper to taste.
6. Pour the sauce over the mussels and sprinkle with chopped parsley.
7. In a deep-fryer or large pot, heat the vegetable oil to 375°F.
8. Add the potato fries to the hot oil and fry until golden brown and crispy, about 5-7 minutes.
9. Remove the fries from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10. Season the fries with salt to taste.
11. Serve the mussels and fries together, with additional sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Mussels: Medium heat
Fries: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 590
Fat: 25g
Carbohydrates: 50g
Protein: 33g
Substitutions for ingredients:
- Mussels: Clams or other shellfish
- White wine: Chicken or vegetable broth
- Heavy cream: Half-and-half or milk
- Potatoes: Sweet potatoes or parsnips
Variations:
- Add chopped tomatoes or red bell peppers to the sauce for extra flavor.
- Use beer instead of white wine for a different flavor profile.
- Add sliced chorizo or bacon to the sauce for a smoky flavor.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- For extra crispy fries, soak the cut potatoes in cold water for 30 minutes before frying.
- Serve with a side of mayonnaise or aioli for dipping.
Storage instructions:
Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pot with a little bit of chicken broth or white wine until heated through.
Reheating instructions:
Reheat the mussels in a pot with a little bit of chicken broth or white wine until heated through. Reheat the fries in the oven at 350°F for 5-10 minutes, or until heated through and crispy.
Presentation ideas:
Serve the mussels in a large serving bowl with the fries in a separate bowl on the side. Garnish with additional chopped parsley.
Garnishes:
Chopped parsley, lemon wedges, sliced green onions
Pairings:
Belgian beer, white wine, crusty bread
Suggested side dishes:
Mixed green salad, roasted vegetables, coleslaw
Troubleshooting advice:
- If the mussels do not open during cooking, discard them immediately.
- If the fries are not crispy enough, increase the frying time or temperature.
Food safety advice:
Make sure to properly clean and debeard the mussels before cooking. Discard any mussels that do not open during cooking.
Food history:
Moules-frites is a traditional Belgian dish that originated in the 19th century. It is now a popular dish in many countries around the world.
Flavor profiles:
Savory, briny, creamy, crispy
Serving suggestions:
Serve the mussels and fries together on a large platter for a family-style meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Belgian