Ingredients with Measurements:
- 2 pounds of mussels, cleaned and debearded
- 2 red bell peppers, roasted and peeled
- 1 fennel bulb, thinly sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup of white wine
- 1 cup of chicken or vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of chopped fresh thyme
- 1 lemon, cut into wedges
Special equipment needed:
- Large roasting pan
- Large pot for cooking the mussels
- Colander for draining the mussels
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on a large roasting pan and roast for 20-25 minutes, or until the skins are charred and blistered.
3. Remove the peppers from the oven and let them cool. Once they are cool enough to handle, peel off the skins and discard them. Cut the peppers into thin strips and set them aside.
4. In a large pot, heat the olive oil over medium heat. Add the sliced fennel and onion and sauté for 5-7 minutes, or until they are softened and lightly browned.
5. Add the minced garlic to the pot and sauté for another minute, or until fragrant.
6. Pour in the white wine and chicken or vegetable broth and bring the mixture to a simmer.
7. Add the mussels to the pot and cover it with a lid. Cook the mussels for 5-7 minutes, or until they have opened up.
8. Use a colander to drain the mussels, reserving the cooking liquid in the pot.
9. Add the roasted red pepper strips to the pot with the cooking liquid and stir to combine.
10. Season the sauce with salt and pepper to taste. Add the chopped parsley and thyme and stir to combine.
11. Divide the mussels among serving bowls and pour the sauce over them. Serve with lemon wedges and a side of crispy fries.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 16g
Protein: 32g
Sodium: 700mg
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red bell peppers.
- If you don't have fennel, you can use celery instead.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add some chopped tomatoes to the sauce for a more Mediterranean flavor.
- Use different herbs, such as basil or oregano, to flavor the sauce.
- Add some chopped bacon or pancetta to the sauce for extra flavor.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve the moules-frites with a side of aioli or mayonnaise for dipping.
- To make the fries extra crispy, soak them in cold water for 30 minutes before frying.
Storage instructions:
Leftover moules-frites can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the moules-frites, place them in a microwave-safe dish and microwave them for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the moules-frites in a large bowl or on a platter, garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, such as parsley or thyme, and lemon wedges.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crispy fries or a green salad.
Troubleshooting advice:
- If the mussels are not opening during cooking, make sure to discard them.
- If the sauce is too thin, you can thicken it with a tablespoon of cornstarch mixed with a tablespoon of water.
Food safety advice:
Make sure to clean and debeard the mussels before cooking them. Discard any mussels that do not open during cooking.
Food history:
Moules-frites is a popular dish in Belgium and France, where it is often served in brasseries and cafes.
Flavor profiles:
This dish has a savory and slightly sweet flavor, with notes of roasted red pepper and fennel.
Serving suggestions:
Serve the moules-frites with a side of crispy fries and a cold beer for a classic Belgian 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