Moules-frites
4
20 minutes
30 minutes
French
1 hour
Super simple. Very tasty! Whether it is a French or Belgium classic, is mouth watering good! Just make sure you use some fresh mussels and potatoes meant for frying and you are good to go!
Ingredients
- 3 kg mussels
- 3 bay leaves
- Few thyme sprigs
- 1-2 shallots
- 2-3 garlic cloves
- Bunch parsley
- Knob of butter
- Salt
- Pepper
- Lemon
- 2 kg potatoes
Mayo
- 2 eggs
- 1 lemon
- 2 tbsp mustard
- 2 tsp Worcestershire
- Salt
- Pepper
- 400 ml neutral flavored oil
Mustard mayo
- Half the mayo
- 1 tbsp mosterd
- Pepper
- Salt
Cocktail sauce
- Half the mayo
- 2 tbsp ketchup
- 1 tbsp ginger syrup
- 1-2 tbsp cognac
- Pinch cayenne
- Little lemon juice
- 100 gr sour cream
Directions
Peel and slice your fries
Well the fries for 30 minutes in some water with salt
Dry the fries very very well until really dry
Fry the fries in neutral oil at 160 degrees Celsius or 320 degrees Fahrenheit for about 5 minutes. Let drain and cool to room temperature.
Up the oil to 180 degrees Celsius or 350 degrees Fahrenheit and fr the fries for another 3 minutes until golden and crispy.
Mince a shallot and slice the garlic. Separate the stems and leaves from the parsley and chop both.
Wash the mussels under cold water and remove the broken and open ones.
Make the mayo by adding the ingredients to a cup and start blending from bottom to top.
For the mustard mayo mix some extra mustard into it
For the cocktail sauce. Mix the mayo with the smother cocktail sauce ingredients
Add some butter to a big pan and saute the shallot, garlic, bay leaf, thyme sprigs and parsley stems.
Deglaze the pan with white wine and go in with the mussels. Put the lit on the pan and cook until the shells open, while shaking a few times. When cooked half way through add the parsley leaves and optional samphire.
Serve with the fries and sauces and enjoy!