Moules-frites
Belgium’s national dish: a pot of mussels steamed with celery, shallot and white wine, served with double-fried chips.
- 65 min30 prep · 35 cook
- MediumDifficulty
- 780 kcalper serving
Ingredients
- Fresh mussels2 kg
- Floury potatoes1 kg
- Shallots2
- Celery sticks2
- garlic2 cloves
- Butter40 g
- Dry white wine200 ml
- Chopped parsley3 tbsp
- Mayonnaiseto taste
- Oil for frying750 ml
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Scrub the mussels, pull off the beards and throw away any that stay open when tapped.
- 2
Cut the potatoes into thick chips, rinse and dry well. Fry at 160 °C until soft but pale, then drain.
- 3
Melt the butter in a large pot and soften the chopped shallots, celery and garlic.
- 4
Raise the heat, add the mussels and wine, cover and steam, shaking the pot, until they open.
- 5
Meanwhile fry the chips a second time at 180 °C until golden and crisp. Drain and salt.
- 6
Discard any closed mussels, add pepper and parsley and serve in the pot with the chips and mayonnaise.
Tips and questions
- Why fry the chips twice?
- The first, cooler fry cooks the inside; the second, hotter one makes the outside crisp. It is the Belgian way and it really works.
- What do I do with mussels that do not open?
- Throw them away. Likewise, discard any that are open and do not close when tapped before cooking.
Enjoy your meal!
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