Cooking at Home Mussels and Fries & Feel Like in Belgium

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Broth adds flavor without the alcohol.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers creaminess with fewer calories.

Soak mussels in cold water with salt for 15 to 20 minutes before cooking.

Clean mussels by removing the beards and checking for live mussels by kicking them; discard dead ones.

Rinse cleaned mussels in cold water again.

Peel 3 potatoes and place them in cold water.

Slice potatoes using a mandolin into even strips and place them back in cold water.

Wash potato strips under running cold water for 1-2 minutes.

Crush and slice garlic; chop tomato into rough cubes.

Chop parsley, keeping it separate from other vegetables to prevent it from going dark during cooking.

Heat oil in a pot for frying; set to 5 out of 9 for blanching fries.

Soak excess water from potato strips with a towel before frying.

Heat oil to 150°C for the first blanching of fries; use a thermometer or wooden stick to check temperature.

Blanch fries in hot oil until soft but not colored; check softness by pressing with a wooden stick.

Remove blanched fries and increase oil temperature to 180°C for frying.

Fry the blanched fries until golden brown; remove and season with salt.

In a separate pot, heat olive oil, add garlic, chili, and tomato; stir briefly.

Add mussels and chardonnay wine to the pot, cover, and steam for about 10 seconds before shaking.

Lower heat and carefully open the lid; add fish stock and butter, then close the pot again.

Cook mussels until they open, discarding any that remain closed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens