Moules-Frites (Mussels and Fries)

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Moules-Frites is a quintessential Belgian dish that combines fresh mussels cooked in a flavorful broth with a side of crispy, golden fries. This classic pairing is a favorite in Belgium and is often enjoyed as a comforting yet elegant meal. The mussels are usually steamed in white wine with garlic, shallots, and herbs, while the fries are double-fried to achieve the perfect crispness. The dish is often served with a dipping sauce, such as mayonnaise or aioli.

Ingredients:

For the Moules (Mussels):

- 4 lbs (1.8 kg) fresh mussels, cleaned and debearded

- 2 tablespoons butter

- 2 tablespoons olive oil

- 2 shallots, finely chopped

- 4 cloves garlic, minced

- 1 leek, white part only, thinly sliced

- 1 celery stalk, finely chopped

- 1 cup (240 ml) dry white wine

- 1/2 cup (120 ml) vegetable or fish stock

- 1 bay leaf

- 2 sprigs fresh thyme

- 2 sprigs fresh parsley (plus extra for garnish)

- Salt and pepper to taste

- Juice of 1 lemon (optional)

- Crusty bread for serving (optional)

For the Frites (Fries):

- 4 large russet potatoes (about 2 lbs/900g)

- Vegetable oil for frying (about 4 cups/1 liter)

- Salt to taste

Optional Dipping Sauce:

- Mayonnaise or aioli

Instructions:

Preparing the Frites:

1. Prepare the Potatoes:

   - Peel the potatoes (optional) and cut them into thick matchstick-sized pieces, about 1/4 inch thick.

  - Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps achieve crispy fries.

2. First Fry:

   - Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 325°F (160°C).

  - Drain the potatoes and pat them dry with paper towels. Fry the potatoes in batches for about 3-4 minutes until they are soft but not browned. Remove them from the oil and drain on paper towels. Allow the fries to cool.

3. Second Fry:

   - Increase the oil temperature to 375°F (190°C).

  - Fry the partially cooked fries in batches again, this time for 2-3 minutes, until they are golden brown and crispy. Remove from the oil, drain on paper towels, and season with salt.

Preparing the Moules:

4. Clean the Mussels:

   - Rinse the mussels under cold water and remove any beards (the fibrous threads protruding from the shells). Discard any mussels that are open and do not close when tapped.

5. Cook the Aromatics:

  - In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped shallots, garlic, leek, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.

6. Steam the Mussels:

   - Add the white wine, vegetable or fish stock, bay leaf, thyme, and parsley to the pot. Increase the heat to high and bring the mixture to a boil.

  - Add the cleaned mussels to the pot, cover with a lid, and steam for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that remain closed.

  - Season with salt and pepper to taste, and squeeze in the lemon juice if desired.

7. Serve:

   - Divide the mussels among serving bowls, pouring some of the cooking broth over the top. Garnish with extra parsley.

  - Serve the mussels with the freshly fried frites on the side and a dipping sauce such as mayonnaise or aioli. Crusty bread can also be served to soak up the delicious broth.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 600-650 kcal

- Fat: 30-35g

 - Saturated Fat: 6-8g

- Protein: 25-30g

- Carbohydrates: 60-65g

 - Sugars: 3-4g

- Fiber: 6-8g

Preparation Time:

- Total Time: 1 hour 20 minutes

- Active Prep Time: 30 minutes

- Cooking Time: 50 minutes

Notes:

- Mussels: Fresh mussels should be used for the best flavor. They should be tightly closed when purchased and should close when tapped if slightly open. Discard any mussels that do not close or have a strong odor.

- Fries: Soaking the potatoes in cold water is crucial for achieving crispy fries. The double-frying technique is essential for getting that perfect texture.

- Broth: The white wine and stock create a flavorful broth that complements the mussels. If you prefer a creamier broth, you can add a splash of heavy cream towards the end of cooking.

- Serving Suggestions: This dish is traditionally served with fries on the side, but it’s also common to serve it with crusty bread to soak up the broth. A light salad or a glass of crisp white wine makes a great accompaniment.

- Storage: Mussels should be eaten immediately and are not suitable for reheating. However, leftover fries can be stored in the refrigerator and reheated in the oven for a few minutes to regain their crispiness.

Moules-Frites is a simple yet indulgent dish that showcases the flavors of fresh seafood and crispy potatoes. It’s perfect for a weekend dinner or a special occasion, bringing a taste of Belgium to your table.

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