Moules-frites (mussels and fries)
Ingredients
for 4 person
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 |
How it's done
Fries
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.
Mussels
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.
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