Moules-Frites with Buttery Garlic Wine Broth and Herbs with Crispy Fries
Dig into moules-frites made with juicy steamed mussels in a white wine bath, crispy golden fries, and a punchy lemon-herb aioli. Brings the Paris café right to your kitchen.
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Cooking tools:
- Microplane
- Pot
- Stove
- Chef's knife
- Cutting board
- Serving bowl
- Mixing bowl
- Wooden spoon
- Spatula
- Refrigerator
Ingredients
- 3 tablespoons fresh parsley, chopped finely
- Juice from one lemon
- Black pepper, freshly cracked, 1 teaspoon
- Zest from one lemon
- 120 ml mayo
- Herbed shoestring fries (to go on the side)
- 900 g cleaned mussels, beards removed
- Salt, add as you like
- Garlic clove, chopped up
- Celery, 2 stalks sliced thin
- Fresh parsley, 20 g finely chopped
- White and light green parts of 2 leeks, sliced
- 2 tablespoons seafood broth or just water (120 ml)
- Unsalted butter, 30 g
- 1 tablespoon tomato paste
- Cracked black pepper, add as needed
- Dry white wine, 240 ml
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