Belgian Moules Frites, or mussels with fries, is a beloved staple in Belgium, often enjoyed in brasseries and cafes. This delectable combo of succulent mussels in a savory broth paired with crispy golden fries is simpler to prepare than you might think. Today, we’ll embark on a culinary journey to create this classic dish right in your own kitchen.
Ingredients
- For the Moules (Mussels):
- 2 kg (4.4 pounds) of fresh mussels, cleaned and debearded
- 2 tablespoons unsalted butter
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 bouquet garni (thyme, parsley, and bay leaf tied together)
- 1 cup heavy cream (optional)
- Freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- For the Frites (Fries):
- 4 large Russet potatoes
- Vegetable oil for frying
- Sea salt, to taste
Instructions
For the Frites:
- Peel the potatoes and cut them into sticks of even thickness, about 1/3 inch (1 cm) thick.
- Rinse the potato sticks in cold water to remove excess starch, then pat them dry thoroughly with a clean towel or paper towels.
- Heat oil in a deep fryer or large pot to 300°F (150°C). Blanch the fries in batches for about 4-5 minutes, until they’re cooked through but not browned. Drain on paper towels and let them cool.
- Increase the heat of the oil to 400°F (200°C). Fry the blanched potatoes again, in batches, until they are golden and crispy. This second fry gives them their characteristic crunch. Drain on fresh paper towels.
- Sprinkle the hot fries with sea salt and keep them warm, ideally in a low oven until the mussels are ready.
For the Moules:
- In a large pot, melt the butter over medium heat and sauté the shallots and garlic until they are soft but not browned, about 3 minutes.
- Turn up the heat and add the mussels, followed by the white wine and the bouquet garni. Cover the pot and let the mussels steam for about 5-7 minutes or until they’ve opened. Discard any mussels that do not open.
- If you’re using cream, now is the time to pour it in. Bring the broth back to a light simmer, then immediately remove it from the heat.
- Sprinkle with freshly ground black pepper and fresh parsley before serving.
Serving Suggestion: Serve the mussels in deep bowls with the broth and place the fries on the side. Don’t forget a side of mayonnaise for dipping your frites, just as the Belgians do!
Tips and Variations
- To ensure your mussels are fresh, they should be tightly closed or should close when tapped. If they don’t close, discard them.
- Feel free to add other flavors to your mussels like chopped tomatoes or a pinch of curry powder for a twist.
- Traditionally, the fries are cooked in beef tallow, but vegetable oil is a good alternative for home cooks.
There you have it, Belgian Moules Frites—a simple yet stunning dish that is sure to impress with its authentic flavors and textures. Just add a Belgian beer, and you’ll have an indulgent meal that’s perfect for any occasion.