Moules and Frites Yield: 4
Serving mussels with fries – the best of bistro cooking!
Ingredients:
Moules
2 lb. mussels (908 g)
1 bunch scallions, thinly sliced
1 x stalk celery, finely chopped
2 tsp minced ginger (10 ml)
2 tsp minced garlic (10 ml)
2 tbsp butter (30 ml)
1/2 cup whipping (35%) cream (125 ml)
1/4 cup finely chopped pancetta, bacon (60 ml)
1/2 cup beer (preferably a Belgian beer) (125 ml)
juice of l lime
1/4 cup chopped fresh parsley (60 ml)
Frites
4 cups vegetable oil (1 litre)
6 large Yukon Gold Potatoes
salt and freshly cracked black pepper, to taste
Directions:
Moules
Heat the butter in a large pot or skillet over medium heat. Add pancetta and saute until slightly crisp, about 2 to 3 minutes. Add celery, garlic and ginger, sauté until just start to soften, about 2 minutes. Add mussels, scallions, cook 1 minute. Add beer, lime juice and cream. Cover and steam until mussels open, about 3 to 5 minutes. Sprinkle with chopped parsley. Serve the mussels with frites.
Frites
Peel and cut potatoes into 1/4-inch thick slices. Soak in water for a minimum of 2 hours. Remove frites from the water and dry very well.
Heat the oil in a deep pot until it reaches 330 degrees F. Fry potatoes in small batches in oil for about 3 minute or until just cooked through but not browned. Drain on paper towel and cool to room temperature. Heat the oil to 375 degrees F. Fry potatoes again about 1 to 2 minutes or until golden brown and crispy. Drain on paper towel. Season the frites with salt and pepper. Serve frites with moules.