Moules-frites (mussels and fries)
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½ kgmealy potatoes
- oil
- 1 tspsea salt
- 2 kgmussels (moules)
- 50 gbutter
- 4shallots
- 2garlic cloves
- 1 bunchflat-leaf parsley
- 3 dlwhite wine
- ¼ tspsalt
- a littlepepper
Instructions
Step 1
Preheat the oven to 60°C, warm the bowls and plates. Rinse the potato sticks in cold water, drain, thoroughly pat dry on a towel. Fill a pot half full with the oil and heat it to 160°C. Pre-fry the potatoes in batches for approx. 3 mins. per batch; the potatoes must not take on any colour. Remove with a slotted spoon, drain on a rack lined with paper towels, leave to cool. Heat the oil to 175°C, fry the pre-fried French fries for approx. 3 mins. per batch until crispy and golden. Remove with a slotted spoon, drain on a rack lined with fresh paper towels, keep warm. Prop open the oven door slightly with a wooden spoon, season with salt.Step 2
Scrub the mussels thoroughly under cold running water, remove the beard. Heat the butter in a large pan. Sauté the shallots and garlic. Add the mussels and parsley, cook briefly. Pour in the wine, season, cover and simmer for approx. 7 mins. Serve the mussels with the fries.