Authentic Belgian Moules Frites Recipe

Belgian Moules Frites: A Culinary Delight

Belgian Moules Frites, or mussels with fries, is a beloved dish in Belgium, combining the fresh taste of the sea with the undeniable comfort of crispy golden fries. This guide will take you through the process of creating this simple yet elegant dish from the comfort of your own kitchen.

Ingredients

• 2 kg fresh mussels
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 300 ml dry white wine
• 1 bouquet garni (a tied bundle of herbs, typically thyme, bay leaves, and parsley)
• 1 cup heavy cream (optional)
• Salt and pepper to taste
• Handful of fresh parsley, chopped
• For the Frites:
• 4 large potatoes, peeled and cut into fries
• Vegetable oil, for frying
• Sea salt, to taste

Instructions

1. Begin by cleaning the mussels. Scrub the shells and remove the beards. Discard any mussels that are open and do not close when tapped.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic, cook until they become translucent.
3. Add the mussels to the pot along with the white wine and bouquet garni. Cover the pot and let the mussels steam for around 5-7 minutes or until they open up.
4. If you’re using cream, add it now and gently stir. Season the mussels with salt and pepper and sprinkle with fresh parsley. Keep covered and remove from heat.
5. While the mussels are cooking, prepare the fries by heating vegetable oil in a deep fryer or large pot to 180°C (356°F).
6. Fry the potatoes in batches until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels. Sprinkle with sea salt while still hot.
7. To serve, divide the mussels and their broth among bowls and accompany with a generous helping of crispy frites.

Serving Suggestions

Belgian Moules Frites is traditionally served with a side of mayonnaise for dipping the fries. For a true Belgian experience, pair it with a cold glass of Belgian beer or a crisp white wine. Bon appétit!

Cooking Tips

• To ensure the mussels are free of sand and debris, soak them in cold water for about 20 minutes before cooking.
• Double-fry your frites for extra crispiness: first at a lower temperature to cook through, then increase the heat and fry again for a golden exterior.
• Save any leftover mussel broth; it makes a flavorful seafood stock for soups and sauces.