Mussels And French Fries
Moules Frites is a dish traditional to Northern France, and if you haven't had the chance to try this great combination of fresh mussels simmered in white wine or light beer, and crispy French fries, you will love this recipe and will discover what you have been missing!
They are to be seen everywhere in Northern France, and if you have been lucky enough to visit any of the markets in the region, you may well have seen this dish and even tried it.
As the area is close to Belgium, it has much of the Flemish flavour in many of its dishes. Beer or cider is drunk with the dishes, especially the pale beers, which are very good.
There are many delicious seafood recipes to enjoy from France, like Shrimp Bisque, which is a yummy, creamy soup full of vegetables, or Poached Salmon, simple to prepare and full of flavor.
If you have been afraid to cook mussels, you are not on your own. Many people are reluctant to try to cook these wonderful shellfish, yet they are so very easy to cook.
It is, in fact, the preparation that is important, and once you understand this procedure, the rest is easy.
How To Cook Mussels
They need to be cleaned properly - scrubbed with a small brush under running water to remove the grit, as you don't want any grit in your teeth.
Then you need to remove the beard - the long string-like thing that hangs from the shells. This is time-consuming, so allow plenty of time in which to do it.
Mussels need to be closed when you pop them in the pan - throw any away if they are open. When they are cooked, they should be open - again, throw them away if they remain closed. Please take care with this part!
Now you are ready to make your moules frites!
Once you have mastered how to prepare mussels for eating, here are two other mussel recipes that you can delight in. Mussels in Wine, Moules à La Marinière in French, which sounds mysteriously inviting, and the quick and easy Mussel Soup, which is a wonderful dish to serve your guests.
So Many Scrumptious Seafood Recipes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Moules Frites
Ingredients
- 8¾ lbs mussels 1 kg or 2 lbs of mussels per person is ample, cleaned and beards removed, scrub with a brush under running water
- 2 tablespoons butter
- 2 shallots or 1 small onion, chopped
- 3 garlic cloves chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh tarragon chopped
- 1 cup white wine or beer pale not dark
- Salt and freshly ground pepper
For the French fries (frites)
- 6 potatoes starchy like russet, peeled or unpeeled
- 4 cup beef tallow or duck fat, avocado oil are my choices
Instructions
Prepare Potatoes
- Cut the potatoes into ¼ inch slices or rounds
- Cut the slices into strips about ¼ inch wide or wider if you prefer them a little thicker.
- Soak them in a bowl of salted water for about 20 minutes to remove the starch.
- Finally, rinse the potato strips and dry well on a tea towel or kitchen paper.
How To Cook Mussels
- Melt the butter in a heavy-bottomed pan over a medium heat.
- Add the chopped shallots/onion, and garlic and cook gently for a few minutes until soft.
- Add the wine or beer, bring to a boil, add mussels, and immediately simmer with the lid on the pan for about eight minutes.
- Add the herbs and season with coarse salt and pepper to taste.
- Keep warm while cooking the potatoes.
How To Cook French Fries
- Heat oil to 375°F/191°C/Gas 5.
- Fry in hot oil until they are golden brown, 5-10 minutes, depending on how thick your potato sticks are. Remove and drain on kitchen paper.
- Serve your Moules-frites in small bowls with a little of the cooking juices along with a bowl of crispy French fries and crispy French bread if you are hungry!
Notes
- Take care when cooking with hot oil.
- Soaking the potatoes before cooking will remove some starch and create crispier fries.
Nutrition
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.