Ingredients with Measurements:
- 2 lbs of mussels, cleaned and debearded
- 1 lb of russet potatoes, peeled and cut into thin fries
- 1/2 cup of all-purpose flour
- 1/2 tsp of paprika
- 1/2 tsp of garlic powder
- Salt and pepper to taste
- 1/2 cup of olive oil
- 1/2 cup of diced chorizo
- 1/2 cup of diced onion
- 1/2 cup of diced tomatoes
- 1/4 cup of white wine
- 1/4 cup of chopped parsley
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped scallions
- 1 lemon, cut into wedges
Special Equipment Needed:
- Large pot for boiling the mussels
- Large skillet for cooking the chorizo and tomato sauce
- Baking sheet for baking the fries
Step-by-Step Instructions:
1. Preheat the oven to 425°F.
2. In a large pot, bring salted water to a boil. Add the potatoes and cook for 5-7 minutes or until slightly tender. Drain and pat dry.
3. In a bowl, mix the flour, paprika, garlic powder, salt, and pepper. Toss the potatoes in the mixture until coated.
4. Place the potatoes on a baking sheet and drizzle with olive oil. Bake for 20-25 minutes or until crispy and golden brown.
5. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chorizo and cook for 3-4 minutes or until browned. Add the onion and cook for another 2-3 minutes or until softened.
6. Add the tomatoes and white wine to the skillet. Simmer for 5-7 minutes or until the sauce has thickened.
7. Add the mussels to the skillet and cover with a lid. Cook for 5-7 minutes or until the mussels have opened.
8. Remove the skillet from the heat and discard any unopened mussels.
9. Sprinkle the parsley, cilantro, and scallions over the mussels.
10. Serve the moules-frites with the baked fries and lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Bake fries at 425°F
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 27g
Carbohydrates: 44g
Protein: 28g
Sodium: 940mg
Sugar: 4g
Substitutions for ingredients:
- You can use sweet potatoes instead of russet potatoes.
- You can use any type of sausage instead of chorizo.
- You can use canned diced tomatoes instead of fresh tomatoes.
Variations:
- You can add chopped jalapeños for extra spice.
- You can substitute the white wine with chicken or vegetable broth.
Tips and Tricks:
- Make sure to clean and debeard the mussels before cooking.
- Do not overcook the mussels as they can become tough.
- Serve with crusty bread to soak up the sauce.
Storage Instructions:
- Store any leftover mussels and fries in separate airtight containers in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat the fries in the oven at 350°F for 5-7 minutes or until crispy.
- Reheat the mussels in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the moules-frites in a large bowl with the fries on one side and the mussels on the other.
- Garnish with additional chopped herbs and lemon wedges.
Garnishes:
- Chopped herbs such as parsley, cilantro, and scallions
- Lemon wedges
Pairings:
- Crusty bread
- White wine such as Sauvignon Blanc or Pinot Grigio
Suggested Side Dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables such as Brussels sprouts or carrots
Troubleshooting Advice:
- If the mussels do not open during cooking, discard them as they may be bad.
Food Safety Advice:
- Make sure to clean and debeard the mussels before cooking.
- Discard any mussels that do not open during cooking.
Food History:
- Moules-frites is a popular dish in Belgium and France.
Flavor Profiles:
- Spicy, savory, and tangy.
Serving Suggestions:
- Serve the moules-frites as a main course for dinner.
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