Moules et Frites (France)

Cooking Time: 60 minutes

The dish is deeply rooted in Belgian and French cuisine, especially in coastal regions where fresh mussels are abundant. It is often associated with the brasseries and bistros of Belgium or France, where it is served as a comforting and hearty meal.

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Ingredients (Serves 4)

For the Mussels

• 2 kg (4.4 lbs) fresh mussels, cleaned and debearded

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2-3 cloves garlic, minced

• 1-2 stalks celery, finely chopped

• 1 cup white wine (such as Sauvignon Blanc or dry white wine)

• 1 cup heavy cream (optional, for a creamy sauce)

• Fresh parsley, chopped (for garnish)

• Salt and pepper (to taste)

• 1 lemon, cut into wedges (for serving)

  
  

For the Fries

• 4 large potatoes (such as Russet or Maris Piper)

• Oil for frying (vegetable or peanut oil)

• Salt (to taste)

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Instructions

Prepare the Fries

• Peel and Cut Potatoes: Peel the potatoes and cut them into thick fries or wedges.

• Soak: Place the cut fries in a bowl of cold water for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

• Dry: Drain and pat the fries dry with a clean towel.

  
  

Fry the Fries

• Heat Oil: In a deep fryer or a large pot, heat the oil to 160°C (320°F).

• First Fry: Fry the potatoes in batches for about 5-6 minutes until they are soft but not browned. Remove and drain on paper towels.

• Increase Heat: Increase the oil temperature to 190°C (375°F).

• Second Fry: Fry the potatoes again in batches for another 3-4 minutes until golden and crispy. Drain on paper towels and season with salt.

  
  

Prepare the Mussels

• Cook Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and celery. Sauté until softened and fragrant, about 5 minutes.

• Add Wine: Pour in the white wine and bring to a simmer. Allow it to reduce slightly for about 2 minutes.

• Add Mussels: Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until the mussels have opened. Discard any that remain closed.

• Finish with Cream: If using, stir in the heavy cream and cook for an additional 2 minutes. Season with salt and pepper to taste.

• Garnish: Remove from heat and sprinkle with chopped parsley.

  
  

Serve

• Serve the mussels hot in bowls with a ladle of the broth. Accompany with the crispy fries on the side and lemon wedges for squeezing over the mussels.

  
  

Tips

• Wine Substitute: If you prefer not to use wine, you can substitute it with vegetable or chicken broth.

• Additional Flavor: Add a bay leaf, thyme, or a splash of vinegar to the broth for extra flavor.

• Dipping Sauce: Consider serving with a garlic aioli or mayo for dipping the fries.