Moules Marinere and Frites Recipe

musselsFeeling inspired by Granville Moore’s located on H Street in Washington, D.C. we made Moules Marinere and Frites (a.k.a. Mussels and Fries recipe). It was surprisingly easy to make this great Moules Marinere recipes with Frites. We picked up mussels in the half-shell from Whole Foods that came half steamed; to serve we just thawed them and added the mussels to a broth.

Moules Marinere and Frites

To make the broth take 1/4 cup butter, 6 chopped shallots, and 1 clove garlic in a skillet. Once shallots and garlic have cooked a little add 1/4 cup dry white whine and 1 bay leaf. Let this mixture saute for a minute then add the mussels. Stir well so that the wine, shallots, and garlic mixture gets well into the shell of the mussels. To make the fries you will need 4 large or 6 medium baking potatoes, I used Idaho and left the skin on, but you can peel. I cut the potatoes into half-inch diameter sticks.

Once cut, soak potatoes in ice water. I like the Lenox Tuscany ice bucket price and it comes in handy for so many things. To cook take a deep skillet and pour 3 inches of vegetable oil and heat to 325 degrees. Drain the potatoes and dry them well. Take a handful of potatoes at a time and drop them in the oil, stir occasionally and cook for 10 minutes. Remove potatoes to a paper towel or a paper bag. While they are cooling turn the temperature of the oil down.

Just before your mussels are ready to serve heat the oil back to 375 degrees and cook the fries until brown and crisp. Drain again on paper bag. I mixed the fries with some chopped sage, rosemary, and salt. We also made dipping sauces; mayonnaise mixed with rosemary and ketchup mixed with Tabasco sauce. This meal goes well with a good Belgium beer, I suggest by Goose Island.

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