Unveiling the Secret to Perfect Belgian Fries & Mussels at Home

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.

Wash and peel the mealy potatoes, which often have a thick earthy skin.

Cut the potatoes into strips that are 11 to 12 millimeters wide.

Soak the cut fries in a cold water bath for approximately half an hour.

Chop the celery and onion into small pieces.

Chop a handful of flat Italian parsley if desired.

Clean the mussels by placing them in a bowl with clean cold water; ensure they are closed.

Tap open mussels against each other to see if they close; discard any that do not close or have broken shells.

Melt beef tallow in a deep pot over medium-high heat.

Drain and dry the soaked potatoes thoroughly with kitchen towels.

Fry the first batch of potatoes in the melted tallow at 140 degrees Celsius (280 degrees Fahrenheit) for about 5 minutes until they turn whitish in color.

Remove the first batch of fries and drain them on paper towels, spreading them out without dabbing off the gelatinized starch.

Increase the heat of the pot for the mussels to high and melt butter in a separate pot.

Add chopped onion and celery to the melted butter and sauté for around 5 minutes until tender.

Mix in ground black pepper and salt to the sautéed vegetables.

Quickly add the mussels to the pot without fully draining the water and mix them with the vegetables.

Cover the pot and cook the mussels over high heat for 7 minutes, shaking the pot three times during cooking to ensure even cooking.

While the mussels are cooking, increase the oil temperature to around 180 degrees Celsius (360 degrees Fahrenheit) for the second fry of the potatoes.

Fry the pre-fried batch of potatoes for 3 to 5 minutes until they start to float and turn golden in color.

Drain the second batch of fries and transfer them to a bowl covered with kitchen paper, salting them immediately after draining.

Once the mussels have opened, turn off the heat and mix in the chopped parsley, keeping the lid on until serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens