MOULES FRITES

Moules frites is a traditional dish originating from Belgium, consisting of mussels (moules) cooked typically in white wine, garlic, and herbs, served alongside crispy fries (frites). The mussels are steamed open and may be enjoyed with the fries serve as a hearty accompaniment.

The cooking of the mussels in my recipe is closest to the dish of moules marinière à la crème, a popular dish from Northern France. Instead of cream, I have swapped in sour cream more lightness and bite and there is a fair bit of leek added in to give it that creaminess but a more lighter rich and creamy body to it.

There is no fries recipe because aint nobody got time for that, just grab a frozen bag and call it a day.

MOULES FRITES

〰️

MOULES FRITES 〰️

(MUSSELS & FRIES)

2kg mussels

1 small bunch parsley (washed)

3 celery stalks

1 large shallot

1 small leek (cut open and mashed inside)

4 garlic cloves

50gm salted butter

25gm EVOO

3 fresh bay leaves

Few cracks black pepper

1 cup white wine

50gm sour cream

Salt to taste

To Serve: Baked frozen fries covered in salt and celery seeds.

  1. Start by placing the mussels in a bowl of salted cold water. Let them sit for 20 minutes.

  2. Begin finely dicing parsley stems, celery, shallot and leek and then thinly slice the garlic cloves. Pop to the side. Roughly chop the parsley leaves and pop into a bowl for later.

  3. Head back to the mussels with a new bowl and one by one go over the mussels with the back of a knife to scrape off any excess barnacles and debris. Don’t worry too much, as the barnacles are harmless. Then do make sure to remove any bears hanging out, by wiggling it up and down and then yanking out from the top of the mussel, being careful to not open it. Once all removed from the water and cleaned, leave to the side in a bowl.

  4. Pop large deep pot on medium heat and add the butter and EVOO in. Once the butter has melted and is bubbling, add in the diced celery, shallot, leek and garlic with a pinch of salt and mix through and begin to sweat down for 5 minutes. Add in the bay leaf and cracked pepper and mix through again for another minute.

  5. Pour in the white wine and bring everything to a boil and allow the wine to reduce by half (around 2 minutes). Then add in the mussels and mix through the broth gently before placing a lid on top and then allow it to cook and stream for about 4 minutes. You’ll know its done when the mussels have all opened.

  6. Once mussels have opened, add in the sour cream and chopped parsley leaves and take off heat. Gently mix through allowing the the sauce to get creamy and all over the mussels. Taste the sauce and season with salt if it needs it.

  7. To serve, add it to a big bowl and enjoy with fries.