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Moules-Frites

Name: Moules-Frites
Total time: 40m
Yield: 4 servings
Cuisine: Belgium
Ingredients: 2kg fresh mussels, scrubbed and debearded; 2 shallots and 3 celery sticks, finely chopped; 250ml dry white wine, 50g butter; Large bunch parsley, chopped; 1kg floury potatoes, cut into thick chips; Neutral oil for frying, salt, mayonnaise to serve

Steamed mussels in white wine, shallot and parsley, served with crisp double-fried Belgian frites.

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40m 4 servings Medium

Ingredients

• 2kg fresh mussels, scrubbed and debearded
• 2 shallots and 3 celery sticks, finely chopped
• 250ml dry white wine, 50g butter
• Large bunch parsley, chopped
• 1kg floury potatoes, cut into thick chips
• Neutral oil for frying, salt, mayonnaise to serve

Method

Step 1 of 520%

Soak chips in cold water 20 minutes, dry well. Fry at 140°C for 6 minutes; drain and rest.

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1
Soak chips in cold water 20 minutes, dry well. Fry at 140°C for 6 minutes; drain and rest.
2
Sweat shallots and celery in butter, pour in wine and bring to a boil.
3
Tip in mussels, cover and steam 4 minutes shaking the pot until shells open. Discard any closed.
4
Re-fry chips at 180°C until golden and crisp; salt immediately.
5
Scatter parsley over the mussels and serve with the frites and mayo.