Moules-Frites
Mussels steamed quickly in white wine and shallots, served alongside double-fried Belgian fries — Belgium's national dish, where the fries are traditionally fried twice for a crisp, fluffy result, not just fried once.
Seafood
⚠ Contains: Shellfish, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 lbs fresh mussels, scrubbed and debearded
- 2 shallots, finely chopped
- 2 celery stalks, chopped
- 1 cup dry white wine
- 3 tbsp butter
- 1/4 cup chopped parsley
- 2 lbs russet potatoes, cut into thick fries
- Oil or beef tallow, for frying
- Salt, to taste
Steps
- Cut the potatoes into thick fries and fry once at 300F for 5-6 minutes until pale and soft but not browned. Drain and set aside.
- In a large pot, melt the butter and saute the shallots and celery until softened.
- Add the white wine and bring to a boil.
- Add the mussels, cover, and steam for 5-7 minutes, shaking the pot occasionally, until the mussels open. Discard any that don't open.
- Stir in the parsley and ladle the mussels and broth into bowls.
- Raise the frying oil to 375F and fry the potatoes a second time until deep golden and crisp. Salt immediately.
- Serve the mussels hot alongside the fries.