Classic Moules frites Recipe
This is a main dish of mussels and French fries originating in Belgium.
The title of the dish is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium.
RECIPE INGREDIENTS
1kg fresh mussels
1 carrot , peeled and halved
2 garlic cloves , peeled
1 fresh red chilli
1 bunch thyme
3 large spring onions
1 large shallot , peeled and halved
handful flat-leaf parsley
100ml olive oil
150ml dry white wine (ideally Muscadet)
1 teaspoon Pernod
2 tablespoon crème fraîche
For the chips:
2 large potatoes , peeled
3 tablespoons plain flour
1/2 teaspoon cayenne pepper
oil , for deep frying
For the mayonnaise:
2 egg yolks
1/2 teaspoon mustard powder
150ml light olive oil
1 teaspoon white wine vinegar
DIRECTIONS ON CLASSIC MOULES FRITES RECIPE
For Mayonnaise:
Put the egg yolks, mustard powder, vinegar, some seasoning and 2 teaspoon oil into a small blender and pulse for a few secs.
Then, with the blades still whirling, slowly add in the remaining oil until you have a thick, golden emulsion.
Scoop into a small bowl, cover and chill.
For Mussels
Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any ‘beards’.
Slice the vegetables and garlic thinly. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds.
Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks.
Place a large pan (with a lid) on medium heat and heat until hot.
Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme.
Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
Remove lid from the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min.
Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves.
Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise alongside.
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Ingredients
1kg fresh mussels
1 carrot , peeled and halved
2 garlic cloves , peeled
1 fresh red chilli
1 bunch thyme
3 large spring onions
1 large shallot , peeled and halved
handful flat-leaf parsley
100ml olive oil
150ml dry white wine (ideally Muscadet)
1 teaspoon Pernod
2 tablespoon crème fraîche
For the chips:
2 large potatoes , peeled
3 tablespoons plain flour
1/2 teaspoon cayenne pepper
oil , for deep frying
For the mayonnaise:
2 egg yolks
1/2 teaspoon mustard powder
150ml light olive oil
1 teaspoon white wine vinegar
Instructions
- For Mayonnaise:
- Put the egg yolks, mustard powder, vinegar, some seasoning and 2 teaspoon oil into a small blender and pulse for a few secs.
- Then, with the blades still whirling, slowly add in the remaining oil until you have a thick, golden emulsion.
- Scoop into a small bowl, cover and chill.
- For Mussels
- Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any ‘beards'.
- Slice the vegetables and garlic thinly. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds.
- Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks.
- Place a large pan (with a lid) on medium heat and heat until hot.
- Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme.
- Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
- With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
- Remove lid from the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min.
- Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
- Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves.
- Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise alongside.
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Ingredients
1kg fresh mussels
1 carrot , peeled and halved
2 garlic cloves , peeled
1 fresh red chilli
1 bunch thyme
3 large spring onions
1 large shallot , peeled and halved
handful flat-leaf parsley
100ml olive oil
150ml dry white wine (ideally Muscadet)
1 teaspoon Pernod
2 tablespoon crème fraîche
For the chips:
2 large potatoes , peeled
3 tablespoons plain flour
1/2 teaspoon cayenne pepper
oil , for deep frying
For the mayonnaise:
2 egg yolks
1/2 teaspoon mustard powder
150ml light olive oil
1 teaspoon white wine vinegar
Instructions
- For Mayonnaise:
- Put the egg yolks, mustard powder, vinegar, some seasoning and 2 teaspoon oil into a small blender and pulse for a few secs.
- Then, with the blades still whirling, slowly add in the remaining oil until you have a thick, golden emulsion.
- Scoop into a small bowl, cover and chill.
- For Mussels
- Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any ‘beards'.
- Slice the vegetables and garlic thinly. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds.
- Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks.
- Place a large pan (with a lid) on medium heat and heat until hot.
- Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme.
- Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
- With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
- Remove lid from the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min.
- Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
- Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves.
- Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise alongside.