 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
In Belgium, Moules (mussels) are traditionally served with Frites (french-fries). In Cafe's and Belgian inspired restaurants across the U.S., it's become a very popular dish, which is now loved by all! I've put together my own version of the recipe from at least 3 other recipes. Ingredients:
inngredients |
the mussels |
1 tbsp. olive oil |
2 tbsp. butter |
1tbsp. shallots |
2 garlic cloves, peeled and crushed |
3/4 cup leek whites, cleaned thoroughly and chopped |
1/2 cup heavy cream |
1 cup mushrooms, diced |
2 lbs. canadian cove mussels or mussels of your choice |
1/2 cup dry white wine, such as muskadet |
2 tbsp. white-wine vinegar or tarragon vinegar |
the frites |
4-5 large peeled white potatoes |
(you may leave the potatoes unpeeled for a more rustic meal) |
3-4 cups cooking oil (enough to cover frites in pan) |
Directions:
1. Preparation:
2. Heat olive oil and butter, in Dutch oven or heavy pot and sauté shallots, garlic, leeks and mushrooms until limp, but not brown. Add mussels, wine, vinegar and heavy cream. Cover and steam on high about 4 minutes until mussels are opened. Thin sauce with white wine if desired. Serve hot with crusty bread.
3. The Belgian Frites: The perfect Belgian frite should be 1/2 inch on each side and 3 inches long. Soak freshly cut frite in cold water for 10-15 minutes to wash off starch. The most important step is the double friture or double frying. First, fry the frite at 300oF. Let the frites cool completely before frying them for the second time at 360 degrees F. Serve with mussels.
4. Note: Serve Mussels with fresh lemon wedges.
5. Mayonnaise is used as dip for fries.
|
|