Entree: Belgium – Belgian Coast – Moules-frites (Mussels and fries)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
15 min
Additional
30 min
Total
1 hr
Ingredients
- 4 lb (1.8 kg) fresh mussels, scrubbed and debearded
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 small shallots, finely chopped
- 1 stalk celery, finely sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) dry white wine (such as Muscadet or Sauvignon Blanc)
- 1/2 cup (120 ml) heavy cream (optional)
- 2 bay leaves
- 4 sprigs fresh thyme
- 1/2 cup (10 g) flat-leaf parsley, chopped
- Freshly ground black pepper to taste
- 1 lemon, cut into wedges
- 2.5 lb (1.1 kg) russet potatoes, peeled and cut into 1/3–1/2 inch (8–12 mm) sticks for frites
- 6 cups (1.4 L) neutral frying oil (vegetable, peanut, or sunflower)
- Kosher salt for frying and seasoning
- Malt vinegar or mayonnaise (for serving, optional)
Instructions
1. Rinse and inspect mussels, discarding any that are open and do not close when tapped; set aside chilled.
2. Rinse potato sticks in cold water until water runs clear, then soak in cold water for at least 30 minutes; drain and dry thoroughly.
3. Heat oil to 300°F (150°C) in a deep fryer or heavy-bottomed pot. Fry potatoes in batches until pale and tender but not colored, about 4–5 minutes per batch; drain on a rack and cool.
4. Increase oil temperature to 375°F (190°C) and fry cooled potatoes in batches until golden and crisp, about 2–3 minutes per batch; drain, season with kosher salt, and keep warm.
5. Meanwhile, melt butter with olive oil in a large, wide pot over medium heat. Add shallots and celery and sweat until translucent, 3–4 minutes; add garlic and cook 30 seconds.
6. Pour in white wine, add bay leaves and thyme, and bring to a simmer to reduce slightly, about 2 minutes.
7. Add the mussels, cover the pot, and steam over high heat, shaking the pot once or twice, until mussels open, 4–6 minutes. Discard any mussels that remain closed.
8. Remove pot from heat; stir in cream if using and chopped parsley, and season with freshly ground black pepper. Do not over-salt (mussels are briny).
9. Serve mussels in a deep bowl with broth, a handful of frites on the side or in a separate cone, lemon wedges, and optional malt vinegar or mayonnaise for dipping.
