CLASSIC MOULES FRITES
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
- Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.
MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS
I adore Moules Frites - for me it is quintessential French and Belgian Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France and Belgium, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! Historical Note: Did you know that French Fries are really Belgian? Deep-fried chipped potatoes ("fries" in American English; "chips" in British English) are a very popular food item - and one which the Belgians claim to have invented. They are called frieten in Dutch and frites in French, whatever the name, they are my guilty pleasure!
Provided by French Tart
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Frites/Chips:.
- Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
- Moules/Mussels:.
- Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
- Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
- Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
- Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
- Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
- Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
- Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
- Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.
Nutrition Facts : Calories 1008.1, Fat 33.2, SaturatedFat 5.2, Cholesterol 140, Sodium 1752.7, Carbohydrate 94.7, Fiber 9.6, Sugar 6.8, Protein 68.3
MOULES FRITES
Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...
Provided by Gordon Ramsay
Categories Dinner, Main course, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 20
Steps:
- Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.)
- Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).
- Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
- With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
- Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
- Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.
- TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.
BOBBY FLAY'S MOULES FRITES (MUSSELS AND FRIES) FROM THROWDOWN
This is a great recipe! Since he did not win on the Throwdown the other one had to be extremely good because this was great when I made it and I am not a professional. It is time consuming so try to manage accordingly. Takes about 1 hour and 10 minutes to prepare. But it is well worth it. Also, the prep time is approximate listed below as well.
Provided by TopAtlantaChef
Categories Lunch/Snacks
Time P1DT7h
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- For the mussels:.
- Directions.
- Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half.
- Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth.
- Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.
- For the French Fries:.
- Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water.
- Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels.
- Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.
- For the Aioli:.
- Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving.
- Serve the fries with the aioli alongside the mussels.
Nutrition Facts : Calories 950.6, Fat 31.5, SaturatedFat 16.6, Cholesterol 83.5, Sodium 989.6, Carbohydrate 119.4, Fiber 13.3, Sugar 11.8, Protein 41.2
More about "moules frites french recipes"
MOULES FRITES (MUSSELS AND FRENCH FRIES) - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 5 mins
MOULES-FRITES: A TRADITIONAL TREAT IN NORTHERN FRANCE
From lovefrenchfood.com
MOULES MARINIèRE RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
CLASSIC MOULES FRITES - A BEAUTIFUL PLATE
From abeautifulplate.com
THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE
From seriouseats.com
CLASSIC MOULES MARINIERES WITH POMMES FRITES
From emerils.com
MOULES FRITES | FRENCH RECIPES | GOODTO
From goodto.com
5/5 (16)Category DinnerCuisine FrenchTotal Time 1 hr
MOULES FRITES (MUSSELS WITH FRIES) - MY GUT FEELING
From mygutfeeling.eu
MOULES FRITES - THAI STYLE - FRESH + FRAGRANT - CHILLI & LIFE
From chilliandlife.com
THE BEST CLASSIC MOULES FRITES RECIPE – NECN
From necn.com
EASY MOULES FRITES RECIPE - THE FRANGLISH DIARIES
From thefranglishdiaries.com
FRENCH SUMMER SEAFOOD: MOULES MARINIèRES - FRENCHENTRéE
From frenchentree.com
MOULES FRITES/MUSSELS WITH FRENCH FRIES AND HOMEMADE AIOLI
From larderlove.com
MOULES FRITES – BELGIAN MUSSELS WITH FRENCH FRIES (OVEN FRIES)
From wednesdaynightcafe.com
FRENCH BISTRO STYLE MOULES FRITES - THE BROWN LOUNGE
From thebrownlounge.com
BEST CLASSIC MOULES FRITES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MOULES FRITES (MUSSELS IN WHITE WINE AND PANCETTA)
From boldappetite.com
MOULES FRITES (STEAMED MUSSELS AND FRIES) | SAVEUR
From saveur.com
MOULES FRITES (MUSSELS & FRENCH FRIES) RECIPE - YOUTUBE
From youtube.com
MOULES-FRITES - TRADITIONAL BELGIAN RECIPE | 196 FLAVORS
From 196flavors.com
MOULES FRITES | MARINIERE STYLE - CHEF FRANCO LANIA
From francolania.com
MOULES-FRITES - CTV
From more.ctv.ca
MOULES FRITES RECIPE RECIPE TOP 3*** | THOMAS SIXT FOODBLOG
From thomassixt.de
MOULES-FRITES | TRADITIONAL MUSSEL DISH FROM BELGIUM
From tasteatlas.com
MUSSELS IN WHITE WINE OR MOULES MARINIèRE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
SIMPLE MOULES-FRITES RECIPE - FOOD REPUBLIC
From foodrepublic.com
#7 MOULES-FRITES RECIPE - HEALTHY HOME HELPER
From healthyhomehelper.com
BEST MOULES FRITES (MUSSELS AND FRIES) RECIPE - WHAT IS MOULES FRITES
From parade.com
RICK STEIN'S MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY
From thehappyfoodie.co.uk
MOULES MARINIèRES AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
CLASSIC MOULES ET FRITES RECIPE | FOOD TO LOVE
From foodtolove.co.nz
BEST MOULES FRITES RECIPE - HOW TO MAKE MOULES FRITES
From delish.com
CLASSIC MOULES FRITES - CHEZ US
From chezus.com
BE FRENCH FOR THE NIGHT: CURRY MOULES FRITES
From julescooksthebooks.com
MOULES FRITES | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
COOK FOR A BELGIAN: MOULES FRITES (MUSSELS AND FRIES)
From simpleindeed.com
HOW TO MAKE MOULES FRITES: STEAMED MUSSELS WITH FRENCH FRIES
From tastingtable.com
MOULES FRITES - BAR & KITCHEN
From barandkitchenmagazine.com
EASY MOULES MARINIèRE RECIPE BY WHAT DAD COOKED
From whatdadcooked.com
MOULES FRITES - MUSSELS IN FANTASTIC SAUCE WITH FRENCH FR...
From gladkokken.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search