Moules-frites (mussels and fries)

Moules-frites (mussels and fries)

Total: 1 hr | Active: 1 hr
Nutritional value / person: 740 kcal
, Fat: 47 g
, Carbohydrate: 53 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 ½ kg mealy potatoes, cut into sticks approx. 7 cm long and 1 cm thick
oil, for deep-frying
1 tsp sea salt


2 kg mussels (moules)
50 g butter
4 shallots, finely chopped
2 garlic cloves, squeezed
1 bunch flat-leaf parsley, finely chopped
3 dl white wine
¼ tsp salt
a little pepper
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How it's done

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Preheat the oven to 60°C, warm the bowls and plates. Rinse the potato sticks in cold water, drain, thoroughly pat dry on a towel. Fill a pot half full with the oil and heat it to 160°C. Pre-fry the potatoes in batches for approx. 3 mins. per batch; the potatoes must not take on any colour. Remove with a slotted spoon, drain on a rack lined with paper towels, leave to cool. Heat the oil to 175°C, fry the pre-fried French fries for approx. 3 mins. per batch until crispy and golden. Remove with a slotted spoon, drain on a rack lined with fresh paper towels, keep warm. Prop open the oven door slightly with a wooden spoon, season with salt.


Scrub the mussels thoroughly under cold running water, remove the beard. Heat the butter in a large pan. Sauté the shallots and garlic. Add the mussels and parsley, cook briefly. Pour in the wine, season, cover and simmer for approx. 7 mins. Serve the mussels with the fries.

Good to know
Note: Discard any raw, open mussels and cooked, closed mussels. These are inedible.

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