Moules frites are steamed mussels with French fries and mayonnaise. It is the nationality of Belgium and the beloved of France. These mussels are often prepared in the winter season and obtained from fresh fish. However, you can find this dish throughout the region in any restaurant. This dish is time-consuming, prepared with a delicious taste, and is just as easy as frying. It is served with wine or beer.
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Moules Frites
Moules frites are the treat easier then you can think to make. Delicious in taste and healthy at its best.
Equipment
- Large bowl
- Saute Pan
- Spatula
- Cover Lid
Ingredients
Main Ingredients
- 1 kg Mussels
- 3 Large Spring Onions
- 1 Large Peeled Shallot
- 1 Carrot
- 2 Garlic Cloves
- 1 Fresh Red Chili
- 1 Bunch Thyme
- Flat Leaf-parsley
- 100 ml Olive Oil
- 150 ml Dry White Wine
- 1 tsp Pernod
- 2 tbsp Crème Fraiche
For Chips
- 2 Large Potatoes
- 3 tbsp Plain Flour
- 1/2 tsp Pepper
- Olive Oil for Deep Frying
For Mayonnaise
- 2 Egg Yolks
- 1/2 tsp Mustard Powder
- 150 ml Olive Oil
- 1 tsp White Wine Vinegar
Instructions
- Step 1: Take a bowl. Pour the mussels into bowl of cold water. Pull all the beards from it and drain it well.
- Step 2: Slice the vegetables and garlic. Roll the chillies in hand and crush it. Separate the seeds of chilies. Slice out the flesh and chop it finely. Pick over the thyme and put the parsley leaves on it. Prepare the chips.
- Step 3: Place a sauté pan on the flame and cook it on high medium. Put some oil and toss the vegetables, chili, and thyme. Cook for 2-3 minutes shake the pan and stir the vegetables until cooked well.
- Step 4: Now toss the mussels and shake the pan to mix it well. Cover it and cook for 2-3minutes until it became crispy.
- Step 5: Pour the wine and Pernod into the mixture. Shake and cook for another 2-3 minutes until the wine reduces to half. In a bowl, tip the vegetables and mussels into the center and fry the chips.
- Step 6: Pour the strained into the pan and heat it with crème fraiche and whole parsley leaves. Season it with salt and pepper. Divide the vegetables and mussels into bowls. Serve with chips and mayonnaise.
- Step 8: Enjoy the dish with chips and mayonnaise.
Notes
Choose the smallest mussels you can find because these are heavy to eat. Small mussels are soft and sweet to taste.
