Belgian Moules-Frites
Steamed mussels in white wine cream broth served with crisp golden fries and parsley.
Equipment
- Large Dutch oven
- Large bowl
- Deep fryer or Dutch oven
- Baking sheet
- Tongs
Ingredients
Mussels
- 2 lb fresh mussels scrubbed and debearded
- 2 tbsp unsalted butter
- 1 medium shallot finely chopped
- 3 cloves garlic minced
- 1 cup dry white wine
- 1/2 cup heavy cream
- 2 tbsp fresh parsley chopped
Fries
- 1 1/2 lb russet potatoes cut into fries
- 4 cups neutral frying oil
- 1 medium lemon cut into wedges
Instructions
Prepare the Fries:
- Soak the cut potatoes in cold water for 20 minutes. Drain and dry thoroughly.
- Heat the oil to 325 F. Fry the potatoes in batches until tender but pale, about 5 minutes. Drain.
Steam the Mussels:
- Melt the butter in a large Dutch oven. Cook the shallot and garlic until soft, about 3 minutes.
- Add the wine and bring to a simmer. Add the mussels, cover, and steam until they open, 5 to 7 minutes.
- Stir in the cream and parsley.
Finish and Serve:
- Raise the oil to 375 F and fry the potatoes again until crisp and golden, 2 to 3 minutes.
- Season the fries with salt. Serve immediately with the mussels, broth, and lemon wedges.
Notes
- Dry the potatoes well before frying.
- Do not overcook the mussels.
- Discard mussels that do not open during steaming.
Nutrition
Calories: 720kcalCarbohydrates: 61gProtein: 31gFat: 39gSaturated Fat: 12gCholesterol: 120mgSodium: 980mgFiber: 5gSugar: 5g