Ingredients with Measurements:
- 2 lbs mussels, cleaned and debearded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 cup dry white wine
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 lbs russet potatoes, peeled and cut into fries
- Vegetable oil for frying
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot for mussels
- Large pot for frying potatoes
- Deep fry thermometer
Step-by-step instructions:
1. Preheat the oven to 200°F to keep the fries warm while cooking the mussels.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the curry powder, cumin, coriander, and cayenne pepper and cook for another minute until fragrant.
4. Pour in the white wine and bring to a simmer.
5. Add the mussels and cover the pot. Cook for 5-7 minutes until the mussels have opened.
6. Remove the mussels from the pot with a slotted spoon and place them in a large serving bowl. Discard any mussels that did not open.
7. Add the heavy cream to the pot and stir to combine. Cook for 2-3 minutes until the sauce has thickened slightly.
8. Pour the sauce over the mussels and sprinkle with chopped parsley.
9. In a separate pot, heat the vegetable oil to 375°F.
10. Add the fries to the pot in batches and fry until golden brown and crispy, about 5-7 minutes.
11. Remove the fries from the oil with a slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil.
12. Season the fries with salt and pepper to taste.
13. Serve the mussels and fries together.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Mussels: Medium heat
Fries: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 28g
Carbohydrates: 46g
Protein: 32g
Sodium: 800mg
Substitutions for ingredients:
- Mussels can be substituted with clams or shrimp.
- Heavy cream can be substituted with coconut milk for a dairy-free option.
- Russet potatoes can be substituted with sweet potatoes or yams.
Variations:
- Add chopped tomatoes and bell peppers to the sauce for a more vegetable-heavy dish.
- Use a different spice blend, such as garam masala or berbere, for a different flavor profile.
- Add chopped bacon or sausage to the dish for a heartier meal.
Tips and tricks:
- Make sure to discard any mussels that did not open during cooking.
- Soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch and ensure crispiness.
- Use a slotted spoon to remove the fries from the oil to prevent them from breaking apart.
Storage instructions:
Leftover mussels and fries can be stored in separate airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the mussels and sauce in a pot over medium heat and cook until heated through. Reheat the fries in the oven at 350°F for 10-15 minutes until crispy.
Presentation ideas:
Serve the mussels and fries in separate bowls or on a large platter for sharing.
Garnishes:
Sprinkle chopped fresh parsley or cilantro over the mussels for added flavor and color.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the fries are not crispy enough, increase the frying time or temperature.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to properly clean and debeard the mussels before cooking.
- Use a deep fry thermometer to ensure the oil is at the correct temperature to prevent oil splatters and burns.
Food history:
Moules-frites is a traditional Belgian dish that originated in the mid-19th century. It is now a popular dish throughout Europe and North America.
Flavor profiles:
This dish has a spicy and aromatic curry flavor with a creamy sauce that pairs well with the crispy and salty fries.
Serving suggestions:
Serve the mussels and fries together for a complete meal.
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Region: Belgian