Moules & Frites Recipe
1 lb in your choice of: white wine, leek, roasted garlic cream // thai red curry coconut // pernod, tomato, fennel, leek, cream //
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Ingredients
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Mussels
Fries
Method
Mussels Preparation
- 1
Choose Your Sauce
Select one sauce from the following options: white wine, thai red curry coconut, or pernod tomato fennel cream.
- 2
Prepare the Sauce (for White Wine)
In a large pot, heat 1 cup of white wine over medium heat. Add sliced leeks and minced roasted garlic, cooking until softened, about 5 minutes. Add the mussels, cover the pot, and cook until mussels open, about 5-7 minutes. Stir in heavy cream before serving.
- 3
Prepare the Sauce (for Thai Red Curry)
In a large pot, combine 1 cup of coconut milk and 2 tbs of Thai red curry paste, heating over medium heat. Add the mussels, cover, and cook until mussels open, about 5-7 minutes.
- 4
Prepare the Sauce (for Pernod Tomato Fennel Cream)
In a large pot, heat 1 tbs of Pernod over medium heat. Add diced tomatoes, sliced fennel, and leeks, cooking until soft, about 5 minutes. Add the mussels and cover, cooking until mussels open, about 5-7 minutes. Stir in heavy cream before serving.
Fries Preparation
- 5
Prepare the Fries
Preheat oven to 425°F (220°C). Toss the cut potatoes in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- 6
Bake the Fries
Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
