Moules-FritesMussels and Fries
A brasserie staple of steamed mussels in a fragrant wine broth served with crisp twice-fried potatoes. The shellfish stay juicy, the vegetables perfume the broth, and the fries are made for dipping.
Prep
30m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fries
- 1.2kgPotato (cut into thick fries and rinsed)
- 1lVegetable Oil
- 8gSalt
Broth
- 2kgMussel (cleaned and debearded)
- 150gOnion (finely chopped)
- 120gCelery (thinly sliced)
- 150gLeek (thinly sliced)
- 10gGarlic (finely chopped)
- 40gUnsalted Butter
- 250mlWhite Dry Wine
- 2gBlack Pepper
- 20gFresh Parsley (finely chopped)
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Dry the potato very well after rinsing.
- 02
Heat the vegetable oil to 160°C (320°F) and fry the potato until tender but still pale. Lift it out and let it rest.
- 03
Raise the oil to 190°C (375°F) and fry the potato again until crisp and deep golden. Drain and season with the salt.
- 04
Melt the unsalted butter in a large pot over medium heat.
- 05
Discard any mussel with a cracked shell or any open mussel that does not close when tapped.
- 06
Add the onion, celery, leek, garlic, black pepper, and salt, and cook until the vegetables soften and smell sweet.
- 07
Pour in the white dry wine and bring it to a boil at 100°C (212°F).
- 08
Add the mussel, cover the pot, and cook over high heat until the shells open and the mussels are steaming hot, shaking the pot once or twice as they steam.
- 09
Discard any mussel that remains closed, stir in the fresh parsley, and serve immediately with the fries and plenty of broth.
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