Ingredients with Measurements:
- 2 pounds of mussels, cleaned and debearded
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of dry white wine
- 1/2 cup of chicken broth
- 1/2 cup of chopped tomatoes
- Salt and pepper to taste
- 1/4 cup of chopped parsley
- 4 large potatoes, cut into fries
- Vegetable oil for frying
Special Equipment Needed:
- Large pot or Dutch oven
- Deep fryer or large pot for frying
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the thyme, rosemary, and red pepper flakes and cook for another minute.
4. Pour in the white wine, chicken broth, and chopped tomatoes and bring to a simmer.
5. Add the mussels to the pot and cover with a lid. Cook for 5-7 minutes or until the mussels have opened.
6. Discard any mussels that have not opened.
7. Season the broth with salt and pepper to taste.
8. Sprinkle chopped parsley over the mussels.
9. In a deep fryer or large pot, heat vegetable oil to 375°F.
10. Fry the potatoes until golden brown and crispy, about 5-7 minutes.
11. Drain the fries on paper towels and sprinkle with salt.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Mussels: Simmer over medium heat
Fries: Fry at 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 498
Fat: 17g
Carbohydrates: 47g
Protein: 29g
Sodium: 1028mg
Sugar: 5g
Substitutions for ingredients:
- Mussels can be substituted with clams or other shellfish.
- Dry white wine can be substituted with chicken broth or vegetable broth.
- Potatoes can be substituted with sweet potatoes or yams.
Variations:
- Add chopped bacon or pancetta to the onion and garlic mixture for added flavor.
- Use fresh herbs instead of dried herbs for a more vibrant flavor.
- Add chopped fennel or celery to the onion and garlic mixture for added texture.
Tips and Tricks:
- Make sure to discard any mussels that have not opened during cooking.
- Serve the mussels with crusty bread to soak up the flavorful broth.
- For extra crispy fries, soak the cut potatoes in cold water for 30 minutes before frying.
Storage Instructions:
Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat leftover mussels in a pot over medium heat until heated through.
Presentation Ideas:
Serve the mussels in a large bowl with the fries on the side. Garnish with additional chopped parsley.
Garnishes:
Chopped parsley or sliced lemon wedges.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
A simple green salad or roasted vegetables.
Troubleshooting Advice:
If the mussels are not opening during cooking, make sure to discard them as they may be bad.
Food Safety Advice:
Make sure to clean and debeard the mussels thoroughly before cooking. Discard any mussels that have not opened during cooking.
Food History:
Moules-Frites is a popular dish in Belgium and France, and is often served in brasseries and cafes.
Flavor Profiles:
This dish has a savory and slightly spicy flavor from the broth, with a crispy and salty flavor from the fries.
Serving Suggestions:
Serve the mussels and fries with a side of crusty bread to soak up the flavorful broth.
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Region: French