Moules Frites Belgian Mussels With French Fries Oven Fries Recipes

MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS

Steps:

• Frites/Chips:.
• Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
• Moules/Mussels:.
• Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
• Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
• Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
• Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
• Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
• Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
• Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
• Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

MOULES-FRITES

Steps:

• Rinse the potatoes, peel them and rinse them again. Dry them well in a cloth.
• Cut the potatoes into French fries, regular width and length, about ½ inch (1 cm) thick.
• Dry the potato sticks with a cloth again.
• Melt the beef fat in a deep fryer and then heat it to 280 F (140°C).
• Fill the basket with fries, without packing them too much, then immerse the basket in the oil for 6 minutes of frying.
• Shake the basket a little during cooking to prevent the fries from sticking together. They should be golden and cooked to the core but still be a little soft.
• Drain the fries by shaking them over the fryer, and allow them to cool completely before the second fry.
• After or towards the end of the cooking of the mussels, immerse the fries in the oil heated to 350 F (180°C) for 2 to 3 minutes, shaking the basket regularly so that the cooking is uniform.
• As soon as they are colored, drain them and place them in a bowl covered with paper towel. Season with salt and serve immediately.
• In a large Dutch oven or pot, melt the butter over low heat, add all the minced vegetables and brown for 5 minutes over low to medium heat, stirring occasionally.
• Increase the heat to the maximum, without burning the butter, add the mussels to the pot and add the bay leaf and thyme. Cover immediately.
• After a minute, add the wine, and as soon as it boils again, add black pepper and cover the pot.
• Shake the pot, holding the lid on well to distribute the aromas.
• Continue cooking over high heat and still covered, shaking the pot from time to time.
• Stop cooking when the mussels are open, and serve.

CLASSIC MOULES FRITES

Steps:

• In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
• Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.

MOULES FRITES - BELGIAN MUSSELS WITH FRENCH FRIES (OVEN FRIES)

Steps:

• Preheat oven to 425 degrees. Spray 2 baking pans generously with cooking spray.
• Divide potatoes between the 2 pans. Drizzle 1 tablespoon olive oil over each pan. Season with salt and pepper. Toss potatoes so they get evenly coated with oil and seasoning. Lay out in a single layer on each pan.
• Bake for 10 minutes, then flip over and bake for 10-12 more minutes, until fries are browned and slightly crispy. While fries are baking, make the mussels. (If the fries are done before the mussels are ready, put them back in the oven for the last few minutes as you're making the mussels to keep them hot and crispy.)
• Melt butter over medium heat in a large skillet or pot that has a cover. Add leek and season with salt and pepper. Cook, stirring occasionally, for 3 minutes. Add garlic and cook about 2 more minutes, until leek is soft and garlic is fragrant.
• Add wine and ½ cup water. Turn heat to medium-high and bring to a boil. Boil for 2 minutes. Add the mussels and cover. Cook for 5 minutes.
• Remove mussels from the pot and place in serving bowl. Discard any mussels that do not open after cooking. Add the parsley to liquid in the pot and stir to combine. Pour the liquid over the mussels. Serve mussels with fries on the side and mayonnaise for dipping the fries.