Moules Frites Recipe
Bacon, tomato, garlic, crème fraîche, white wine
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Ingredients
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Moules (Mussels)
Frites (Fries)
Method
Moules Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells with a brush to remove any dirt or barnacles. Remove the 'beard' (the fibrous strands) from each mussel.
- 2
Cook the Bacon
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, chop it into small pieces, and set aside, leaving the bacon fat in the pot.
- 3
Sauté Vegetables
Add minced garlic to the pot and sauté for about 1 minute until fragrant. Add diced tomatoes and cook for an additional 2-3 minutes until the tomatoes start to break down.
- 4
Add Wine and Mussels
Pour in the white wine and bring to a simmer. Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes until the mussels open up.
- 5
Finish the Dish
Stir in the crème fraîche and cooked bacon. Cook for another 2 minutes, then season with salt, pepper, and chopped parsley.
Frites Preparation
- 6
Prepare the Potatoes
Peel the potatoes and cut them into fries, about 1/4 inch thick. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 7
Dry the Fries
Drain the fries and pat them dry with a clean towel to remove moisture.
- 8
Heat the Oil
In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Fry the potatoes in batches for about 5-7 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 10
Season the Frites
Season the fries with salt while they are still hot.