Belgian Moules Frites (Mussels with Fries)
Moules Frites is a Belgian dish, a perfect harmony of the sea and the land that has become a national treasure. Found in bustling brasseries, charming seaside
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Dutch oven
- Cooling rack
- Scrub brush
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Pot
- Kitchen towel
- Slotted spoon
- Wooden spoon
- Paper towel
- Ladle
- Serving bowl
- Plate
Ingredients
- 2 kg 4.4 lbs fresh mussels, cleaned and debearded
- 2 tbsp unsalted butter
- 2 shallots (finely chopped)
- 3 cloves garlic (minced)
- 250 ml 1 cup dry white wine
- 250 ml 1 cup fish or vegetable broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 small bunch fresh parsley (finely chopped)
- Freshly ground black pepper to taste
- Lemon wedges (for serving)
- 4 large russet potatoes (peeled and cut into 1 cm (⅓ inch) thick fries)
- 1 litre (4 cups vegetable oil, for frying)
- Sea salt (to taste)
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