Monday, August 27, 2012

Food Mood: Moules-Frites / Mussels and Fries

Les moules frites was originally a Normand dish, but it spread all over France with the speed of light, as it is both deliciously simple, and simply delicious: moules frites = mussels with fries. Its popularity also stems from the tactile eating mode it triggers - you won't need only a glass of chilled white wine, but also lots and lots of paper tissues.
French fries are easy to make, so let's see what you need for a good ol' pot of mussels:

  • 1 kg fresh mussels 
  • 1 large onion, peeled and finely chopped 
  • 1 large shallot, peeled and finely chopped 
  • 4 big garlic cloves, peeled and crushed 
  • 1 teaspoon chopped fresh thyme 
  • 1 tablespoon chopped fresh flat-leaf parsley 
  • 50 ml olive oil 
  • 150 ml dry white wine 
  • 2 tablespoons creme fraiche  
Put the mussels into a large bowl of cold water, rinse and drain them well. Simmer the chopped onion, shallot and garlic in a saucepan in olive oil until slightly soft, then add the chopped herbs. Finally, add the mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring until the mussels have opened (5 minutes). At the end, add the creme fraiche and cover until the fries are cooked.
Final step: use your fingers and shove everything down your throat. Delicious! Bon appetit!

In case there's no way you could get to France or Belgium to try this dish, Dalboka Mussel Farm in Bulgaria is a wonderful option.

Photo credits:, MamaPyjama, and fred_v (via Flickr).

No comments:

Post a Comment