Moules-Frites
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The Tale of Moules-Frites
Story updated
Moules-Frites, mussels with fries, became established as a Belgian national dish by the late 19th and early 20th centuries, built on mussels farmed off the Zeeland and Belgian coast. Belgium and France still good-naturedly dispute which country actually invented the fry itself.
Ingredients
Scale:· 4 servings
- 4 lbs mussels, scrubbed and debearded
- 2 shallots, minced
- 2 cloves garlic, minced
- 3 tbsp butter
- 1 cup white wine or Belgian ale
- 1/4 cup cream
- 1/4 cup parsley, chopped
- 4 large russet potatoes, cut into fries
- Oil for double-frying
Instructions
- 1Cut potatoes into fries and fry once at 325°F until soft, then drain.
- 2Sauté shallots and garlic in butter until fragrant.
- 3Add wine or ale and mussels, cover, and steam until they open, about 6-8 minutes.
- 4Discard any unopened mussels and stir in cream and parsley.
- 5Fry the potatoes a second time at 375°F until golden and crisp.
- 6Serve the mussels in their pot alongside a generous portion of fries.
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