Gourmet Moules Frites: Classic Bistro Mussels with Hand-Cut Fries
Experience the ultimate in French and Belgian bistro dining with our Gourmet Moules Frites. This dish combines the ocean's bounty with crispy, golden hand-cut fries for a delightful tactile eating experience. A perfect balance of flavors, from the briny taste of fresh mussels cooked in aromatic herbs and dry white wine to the irresistible crunch of twice-cooked fries. Accompanied by a chilled glass of white wine, this meal is a luxurious treat that embraces the essence of European culinary tradition. Our recipe ensures you savor each bite authentically, finished with a touch of crème fraîche and the option of an aniseed kick from Pernod or Pastis. Elevate your dining experience with sinfully delicious handmade fries dipped in classic mayonnaise. Here's to indulgence done right!
2
Servings
790
Calories
14
Ingredients
Ingredients
fresh mussels
1 kg (rinsed and de-bearded)
large onion
1 (peeled and finely chopped)
large shallot
1 (peeled and finely chopped)
garlic cloves
2 (peeled and crushed)
fresh thyme
1 teaspoon (chopped)
fresh flat-leaf parsley
1 tablespoon (chopped)
fresh chervil
1 tablespoon (chopped)
olive oil
50 ml (for cooking mussels)
dry white wine
150 ml (such as Muscadet)
Pernod or pastis
1 teaspoon (optional)
creme fraiche
2 tablespoons (optional)
large potatoes
2 (peeled and cut into thin strips)
salt
1/4 teaspoon (for seasoning fries)
oil for deep frying
as needed (sunflower or groundnut oil)
Instructions
1
Begin with the Fries: Peel and cut the potatoes into thin strips, about 2x2 mm in thickness. Rinse thoroughly in salted cold water to remove excess starch.
2
Preheat a deep fryer to 325°F (160°C), using sunflower or groundnut oil for best results. Dry the potato strips completely before frying.
3
First Fry and Cool: Place the dried potato strips into the heated oil and cook for 4-5 minutes. Remove them from the fryer and let them cool to room temperature. This initial fry ensures they will be perfectly crispy.
4
Prepare the Mussels: Rinse the mussels under cold water in a large bowl, discard any mussels that are open and won't close when tapped. Remove the beards by pulling them off.
5
In a large saucepan, gently heat olive oil over medium heat. Add chopped onion, shallot, and crushed garlic, cooking until they soften, about 5 minutes.
6
Introduce chopped thyme, parsley, chervil, and Pernod or Pastis (if desired) to the onion mixture. Stir well to release the aromatic flavors.
7
Add the cleaned mussels and pour in the dry white wine. Increase the heat to bring to a gentle simmer. Cook covered until the mussels open, about 2 to 5 minutes. Discard any mussels that remain closed.
8
Incorporate crème fraîche into the pan, stirring to integrate the sauce with the opened mussels. Keep warm on a low heat.
9
Finish the Fries: Increase the fryer temperature to 375°F (190°C). Return the cooled fries to the fryer for the second fry, cooking until they reach a golden brown, about 1 minute. Drain and season with salt immediately.
10
Serve immediately, arranging mussels in a deep serving bowl with the fresh, golden frites on the side. Provide ample napkins and a separate bowl for shells, and consider a side of classic mayonnaise for dipping.
Nutrition Information
44g
Fat
64g
Carbs
43.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Moules Frites?
Gourmet Moules Frites is a classic French and Belgian bistro dish consisting of mussels cooked in white wine and herbs, served with crispy, hand-cut fries.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What are the nutritional values for this dish?
Each serving contains approximately 790 calories, 44g of fat, 64g of carbohydrates, and 43.5g of protein.
What type of mussels should I use?
You should use 1 kg of fresh mussels, ensuring they are rinsed and de-bearded before cooking.
How do I know if a raw mussel is safe to cook?
Discard any mussels that are open and do not close when tapped, as they may no longer be fresh.
What aromatics are used for the mussel broth?
The broth uses a large onion, a large shallot, and two crushed garlic cloves.
What herbs are included in the recipe?
The recipe calls for fresh thyme, fresh flat-leaf parsley, and fresh chervil.
What kind of wine is best for cooking mussels?
A dry white wine, such as Muscadet, is recommended for the best flavor profile.
What is the purpose of adding Pernod or Pastis?
Pernod or Pastis is optional and adds a distinctive aniseed kick to the mussels.
Is crème fraîche necessary for the mussels?
Crème fraîche is optional; it is used to finish the sauce and provide a creamy texture.
What kind of potatoes should be used for the fries?
The recipe calls for two large potatoes, peeled and cut into thin strips.
How thick should the fries be cut?
The potatoes should be cut into thin strips approximately 2x2 mm in thickness.
Why should I rinse the potatoes in salted cold water?
Rinsing removes excess starch, which helps the fries become extra crispy when cooked.
What type of oil is best for deep frying the frites?
Sunflower or groundnut oil is recommended for deep frying due to their high smoke points.
What is the temperature for the first fry of the potatoes?
The deep fryer should be preheated to 325°F (160°C) for the initial fry.
How long is the first fry for the fries?
The first fry should last for 4 to 5 minutes.
Why do the fries need to cool to room temperature?
Allowing the fries to cool after the first fry ensures they achieve the perfect crispy texture during the second fry.
What is the temperature for the second fry of the potatoes?
Increase the fryer temperature to 375°F (190°C) for the final fry.
How long should the second fry take?
The second fry only takes about 1 minute or until the fries are golden brown.
When should I season the fries with salt?
Season the fries with salt immediately after they are removed from the fryer for the second time.
How long do the mussels need to cook?
The mussels should be cooked covered for 2 to 5 minutes until they open.
What should I do if a mussel stays closed after cooking?
You must discard any mussels that remain closed after the cooking process.
How do I incorporate the crème fraîche?
Stir the crème fraîche into the pan after the mussels have opened to integrate it with the sauce.
What is the suggested serving method?
Serve the mussels in a deep bowl with the frites on the side, accompanied by napkins and a shell bowl.
What dipping sauce goes well with the fries?
Classic mayonnaise is the traditional and recommended dipping sauce for the frites.
Can I use olive oil for the mussels?
Yes, the recipe uses 50 ml of olive oil to sauté the onions, shallots, and garlic.
What is the best way to remove the beard from a mussel?
You can remove the beard by pulling it off firmly while rinsing the mussels under cold water.
Is this recipe considered a luxury meal?
Yes, it is described as a luxurious treat that captures the essence of European culinary tradition.
What are the main flavor profiles of this dish?
The dish balances briny seafood flavors with aromatic herbs, dry white wine, and the crunch of salted fries.
Can I make this dish in a single saucepan?
You will need a large saucepan for the mussels and a deep fryer for the frites to prepare both components correctly.