MOULES FRITES
Quick and easy homemade mussels with crispy chips and homemade aioli dip on the side.
Provided by Karon Grieve
Categories main dish
Time 16m
Number Of Ingredients 9
Steps:
- clean the mussels in cold water and scrub off the beards. Discard any opened mussels
- Heat a large pan with lid with olive oil and saute the onions for 2 minutess then add garlic for 1 minutes
- Toss in the mussels and put on the lid and cook for 2 minutes and shake pan
- Add dry white wine and cook for further 2 minutes
- Scoop out all mussels and discard any that have not opened
- Add creme fraiche to the pan and reduce by half
- Add mussels and parsley back to the pan ready to serve
- Heat oil for frying in a high sided pan
- Peel potatoes and cut into chips
- Mix the flour and cayenne pepper and toss chips in the mixture
- Deep fry till golden and crispy
- Toss cooked chips in some more pepper mixed with salt ready to serve
Nutrition Facts : Calories 526 kcal, Carbohydrate 64 g, Protein 37 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 756 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS
I adore Moules Frites - for me it is quintessential French and Belgian Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France and Belgium, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! Historical Note: Did you know that French Fries are really Belgian? Deep-fried chipped potatoes ("fries" in American English; "chips" in British English) are a very popular food item - and one which the Belgians claim to have invented. They are called frieten in Dutch and frites in French, whatever the name, they are my guilty pleasure!
Provided by French Tart
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Frites/Chips:.
- Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
- Moules/Mussels:.
- Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
- Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
- Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
- Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
- Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
- Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
- Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
- Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.
Nutrition Facts : Calories 1008.1, Fat 33.2, SaturatedFat 5.2, Cholesterol 140, Sodium 1752.7, Carbohydrate 94.7, Fiber 9.6, Sugar 6.8, Protein 68.3
MOULES FRITES
Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...
Provided by Gordon Ramsay
Categories Dinner, Main course, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 20
Steps:
- Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.)
- Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).
- Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
- With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
- Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
- Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.
- TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.
MUSSELS AND FRIES AMERICAIN
One of the most popular seafood dishes in France must be steamed mussels with fries. You will find moules frites in every kind of restaurant, from beachside cafés to, yes, Parisian brasseries. The seasonings do of course vary, but the most traditional preparation (moules marinière) steams the mussels in a broth of white wine, herbs, and some form of onions and/or garlic. The same ingredients serve as the jumping-off point for the fragrant green chile broth in this dish. Mild in terms of heat but heady with peppery flavor, a puree of roasted poblano chiles bestows the flavorful broth with a south-of-the-border twist that's further enhanced and enriched by creamy coconut milk. Serving these mussels with good crusty bread-as well as the fries-is a must. Once you've finished the succulent mussels and crisp, salty fries, you'll want that bread to sop up every last delicious drop of mouthwatering broth from your bowl.
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat the oil in a Dutch oven or medium pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the poblano puree and clam juice and simmer, stirring occasionally, until reduced by half, about 10 minutes. Add the coconut milk and simmer until reduced by half, about 5 minutes.
- Transfer the mixture to a blender, add the spinach and honey, season with salt and pepper, and blend the green chile broth until smooth.
- Rinse out the pot and return to the stove over high heat. Add the wine, bring to a boil, and reduce by half, 3 minutes. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot, and cook until the mussels open, 4 to 5 minutes. Discard any that do not open.
- Add the parsley and season with salt and pepper. Spoon the mussels and broth into bowls and serve with the fries on the side if desired.
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