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mussel and fries

Belgium: Moules-frites (Mussels and fries)

As your last forkful of plump mussels and last crisp fry are savored, take a moment to appreciate the rich tapestry of flavors that make up Moules-frites. This iconic Belgian dish is not just a fusion of sea and soil on a plate; it's a culinary symphony that resonates with the maritime traditions, agricultural legacy, and culinary artistry of Belgium.
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Ingredients
  

For Moules

  • 2 pounds fresh mussels cleaned and debearded
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 celery stalk finely chopped
  • 1 carrot peeled and finely chopped
  • 1 cup dry white wine
  • 1 cup vegetable or fish broth
  • 2 tablespoons unsalted butter
  • Fresh parsley chopped, for garnish
  • Salt and pepper to taste

For Frites

  • 4 large Russet potatoes peeled and cut into thin strips
  • Vegetable oil for frying
  • Salt to taste

Instructions
 

  • Instructions:
  • For Moules (Mussels):
  • In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Cook until the vegetables are softened, about 5 minutes.
  • Pour in the white wine and vegetable or fish broth. Bring the mixture to a simmer.
  • Add the cleaned mussels to the pot. Cover with a lid and cook for about 5-7 minutes or until the mussels open. Discard any mussels that do not open.
  • Season the broth with salt and pepper to taste. Stir in chopped fresh parsley.
  • Divide the mussels and the broth into two serving bowls.
  • For Frites (Fries):
  • Rinse the cut potatoes in cold water to remove excess starch. Pat them dry with a kitchen towel.
  • In a deep fryer or large pot, heat the vegetable oil to 325°F (163°C).
  • Carefully lower the potato strips into the hot oil, frying in batches. Fry until they are golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  • Once all the fries are cooked, increase the oil temperature to 375°F (190°C).
  • Fry the batches again for about 2 minutes, or until the fries are crisp and golden. Remove and drain on a fresh paper towel.
  • Serve:
  • Divide the crispy fries between two plates and place them next to the bowls of mussels. Garnish the mussels with additional fresh parsley. Serve the Moules-frites with a side of mayonnaise or your favorite dipping sauce.