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Moules Frites - Mussels in fantastic sauce with french fries and aioli

Name: Moules Frites - Mussels in fantastic sauce with french fries and aioli
Yield: 2Portions
Ingredients: 1 nett mussels; 2 tbsp butter; 3 pcs shallots; 4 cloves garlic; 2 pcs bay leaf; 2 dl dry white wine; 1.5 dl whipping cream; 1 skive lemon; 1 handful parsley leaves; a little lemon; French fries; Aioli; lemon slice

Belgium's national dish transforms cheap ingredients into a magical taste experience.

Ingredients

Portions

Mussels with broth

1 nett mussels
2 tbsp butter
3 pcs shallots
4 cloves garlic
2 pcs bay leaf
2 dl dry white wine
1,5 dl whipping cream
1 skive lemon
1 handful parsley leaves
a little lemon

Accessories

French fries
Aioli
lemon slice

This dish is popular in many places in Europe, but originates from Belgium and France. The combination with french fries and aioli gives a delicious salty taste and crispiness to this dish. The mussels are made in the classic French way and are called Moules Mariniéres. I think this combination is very good and perfect with a good glass of wine.

Step 1

Start by rinsing the mussels well in cold water and clean them of any "beards". Make sure that they are all whole and discard any broken mussels. If they do not close when you squeeze them, I throw them away too. Always use fresh and good mussels.

Step 2

This is a quick dish to make so I prepare everything for the mussels in advance. Finely chop shallots and garlic and find white wine, herbs and whipped cream.

Step 3

You can prepare aioli well in advance. I post a link here to my very good homemade aioli. Gladkokkens Aioli

Step 4

You can buy french fries ready-made or make them yourself. Homemade is always best. It is important that french fries are piping hot and crispy when serving this dish. Here is my recipe for homemade French fries Pommes Frites - Sånn blir de perfekte!

Step 5

Start by finding a pan you have a lid for. Put on medium heat and melt the butter in the pan. Add shallots, garlic and bay leaves. Cook for a few minutes until the onion begins to become shiny and soft. Now turn up the heat to high heat and pour in the mussels. Stir well. Pour over white wine and put on the lid. Let the mussels steam for 5-6 minutes depending on size. I shake the pan a couple of times along the way. When all the mussels are open, they are ready. Discard mussels that have not opened.

Step 6

Turn down the heat and pour over the whipped cream and finely chopped parsley. Stir well and taste the broth if it needs a little more salt. Squeeze a slice of lemon into the pan. Pour steaming hot onto a plate and serve with crispy french fries and aioli. I also usually serve with a slice of lemon for those who want extra acid.