Belgian recipe
How to make Mussels with fries
moules-frites or mosselen met friet
All of Belgium, especially the coast; also popular in northern France
A big pot of mussels steamed with onions or shallots and celery, often with white wine or beer, served with a separate bowl of crisp fries so that they do not go soggy. It is often called Belgium's national dish.
Ingredients
- 2 kg fresh live mussels
- 2 shallots or 1 onion, finely chopped
- 2 sticks of celery, finely chopped
- 30 g butter
- 200 ml dry white wine, or a light Belgian beer
- A handful of chopped parsley and black pepper
- Fries and mayonnaise, to serve
Method
- Rinse and scrub the mussels in cold water and pull off any beards. Throw away any with broken shells, and any open mussel that does not close when you tap it. People with a shellfish allergy should not eat this dish.
- Melt the butter in a large pot with a lid and cook the shallots and celery gently for 5 minutes until soft.
- Turn up the heat, add the wine and the mussels and put the lid on. Cook for 5 to 7 minutes, shaking the pot now and then, until the shells open.
- Throw away any mussels that stay closed. Season with pepper and scatter over the parsley.
- Serve in the pot with a bowl of hot fries and mayonnaise on the side.
Made it at home? Tick it off and it goes into your kitchen passport.
Moules-frites is a seasonal dish, eaten above all when mussels are in season. The mussels usually arrive at the table in the pot they were cooked in.
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