Homemade Moules-frites | SAMSEATS

mussels

🥗Healthier: clams

💰Cheaper: canned mussels

Canned mussels are more affordable and still flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with lemon juice

Vegetable broth maintains flavor without alcohol.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-bought dressing

Greek yogurt provides creaminess with fewer calories.

Pick fresh mussels from the coast and ensure they are clean by scraping off barnacles with a knife.

Remove any visible beards from the mussels by pulling them towards the hinge of the shell.

Check that the mussels are alive; discard any broken shells or those that do not close when tapped.

Soak the mussels in water for 15 to 30 minutes to help remove sand and grit, discarding any that float.

Rinse potatoes under tap water to remove mud, then cut off any green or black nodes.

Cut the potatoes into discs roughly half an inch thick, then cut into battens of the same thickness to create fries.

Rinse the cut fries under cold water to remove excess starch, then soak them in cold water with a few tablespoons of vinegar for structure.

Bring the potatoes to a boil and cook for 10 to 15 minutes depending on thickness, then strain in a colander and let sit to evaporate water.

Line a tray with paper towels and place the fries on it to dry while cooling.

Heat vegetable oil in a deep fat fryer or heavy-bottomed pan to 190 degrees Celsius.

Blanch the fries in the hot oil for 50 seconds to form a thin crust, then remove and place on a wire cooling rack to strain.

Freeze the blanched fries overnight for best results.

Finely dice shallots and add to melted butter in a pan with fresh thyme, cooking until translucent.

Add roughly 2 cups of white wine to the pan and bring to a boil.

Add the mussels to the pan, cover, and cook for roughly 4 minutes until they open, shaking the pan occasionally.

Chop a small bunch of parsley and sprinkle it into the pan with the mussels once cooked.

Reheat the oil to 190 degrees Celsius and remove the fries from the freezer.

Drop the fries into the hot oil and cook until golden brown, roughly 3 minutes.

Remove the fries, shake off excess oil, and toss with salt in a mixing bowl.

Serve the mussels in a bowl with the cooking juice and the fries on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens