Moules frites à la Jeroen | Snel, Makkelijk & Lekker

mussels

🥗Healthier: clams

💰Cheaper: canned mussels

Canned mussels are more affordable and easy to find.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth is lower in calories, while vinegar adds acidity.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

Start by preparing the mussels, ensuring they are clean and removing any broken shells.

Chop the spring onions and add them to a mussel pan.

Chop the fennel, keeping the foliage for later use, and add it to the pan.

Add chopped celery to the pan as well.

Add a good knob of butter to the bottom of the mussel pan.

Pour in a small amount of Belgian wheat beer as the base.

Add a generous amount of fennel seeds to the pan.

Season with black pepper and a small amount of salt, being cautious not to over-salt due to the natural saltiness of the mussels.

Place the mussels in the pan and cover them with the lid.

Cook on high heat for 6 minutes, shaking the pan for the first 3 minutes and then letting them sit for another 3 minutes.

Check the mussels to ensure they are cooked but not overcooked, as they should still be a bit creamy.

Prepare the potato chips by slicing potatoes into thin rounds using a mandolin, vegetable peeler, or knife.

Heat olive oil in a pan and fry the potato slices until crispy.

Once the mussels are cooked, serve them in a beer glass with a layer of foam on top, garnished with a potato chip.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens