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Name: Moules-frites
Total time: 50 min
Yield: Serves 4
Cuisine: Belgium
Ingredients: 2 kg fresh mussels; 1 kg potatoes; 50 g unsalted butter; 3 shallots; 250 ml dry white wine; 30 g fresh parsley; 1 celery stalk; 1 tsp black pepper; 1.5 L neutral frying oil; 1 tsp salt

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Belgium50 minServes 4이전에 요리됨

Moules-frites

재료10

fresh mussels2 kg
potatoes1 kg
unsalted butter50 g
shallots3
dry white wine250 ml
fresh parsley30 g
celery stalk1
black pepper1 tsp
neutral frying oil1.5 L
salt1 tsp

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Scrub the mussels under cold water, discard any that stay open when tapped, and pull off the beards.
Peel the potatoes, cut them into thick fries, rinse, and pat dry.
Fry the potatoes in oil at 160°C until soft but pale, drain, then fry again at 180°C until golden and crisp. Season with salt.
Finely chop the shallots, celery, and parsley.
Melt the butter in a large pot, soften the shallots and celery, then add the wine and pepper and bring to a boil.
Add the mussels, cover, and steam for 5 to 7 minutes, shaking the pot, until they open. Discard any that remain closed.
Stir in most of the parsley, taste the broth, and serve the mussels in deep bowls with the cooking liquid, remaining parsley, and the hot fries.