Moules-Frites
Servings
1
servingsTotal time
40
minutesIngredients
- Moules
1 lb. mussels, scrubbed and de-bearded
2 tbsp unsalted butter
1 shallot, minced
4 garlic cloves, sliced
1/2 cup dry white wine
4 sprigs thyme
1 fresh bay leaf
1/4 cup creme fraiche
1/2 tbsp callabrian chilis
1 tbsp parsley, finely chopped
Salt, to taste
- Frites
1 medium-sized potato
1/4 tsp salt
1/2 tbsp freshly grated parmesan
1/2 tbsp chopped parsley
Directions
- In a sauté pan on medium heat, add about 2 tbsp of butter. Once melted, add the shallot and garlic cloves and cook for 2 minutes.
- Add the white wine, thyme sprigs, bay leaf, and a pinch of salt. Increase the heat to medium-high and bring to a boil.
- Once boiling, add the mussels and cover. Cook for 2-3 minutes, or until the mussels have opened.
- Once opened, lower the heat to medium and add 1/4 cup of creme fraiche and 1/2 tbsp of Calabrian chilis. Let cook, uncovered for 2 minutes.
- Add the chopped parsley and serve alongside the frites.
- For the frites
- Slice 1 potato into planks that are about 1/4 inch thick, then slice into match sticks.
- Place the potatoes in cold water and let them soak for 15 minutes. In the meantime, make the seasoning, by mixing all the ingredients listed. After soaking the potatoes, drain, and dry them well with a paper towel.
- Heat a pot of oil to 325 degrees. Fry the potatoes for 4 minutes.
- Remove the potatoes, then increase the temperature of the oil to 375 degrees. Fry for another 4 minutes.
- Remove and toss with the seasoning.