Best 2 Bobby Flay S Moules Frites Mussels And Fries From Throwdown Recipes
Indulge in the culinary delight of Moules-Frites, a classic Belgian dish that combines the succulent flavors of mussels steamed in white wine and aromatic herbs with the golden crispiness of French fries. This iconic pairing has captured the hearts of food enthusiasts worldwide and is often served in traditional brasseries and restaurants across Belgium. In this comprehensive guide, we present not just one, but three captivating recipes that pay homage to this timeless dish. From Bobby Flay's rendition, which infuses the mussels with a tantalizing broth, to a simplified version that caters to busy weeknight dinners, and a vegetarian alternative featuring tender mushrooms instead of mussels, this article offers a culinary journey that promises to satisfy every palate. Dive into the world of Moules-Frites and relish the harmonious marriage of flavors, textures, and aromas that make this dish a celebration of culinary excellence.
Here are our top 2 tried and tested recipes!
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
STEAMED MUSSELS
Steps:
- Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.
Tips:
- Use fresh mussels. Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a slimy texture.
- Clean the mussels thoroughly. Use a stiff brush to scrub the mussels under cold water. Remove any barnacles or other debris from the shells.
- Use a large pot. You'll need a large pot to hold all of the mussels and the cooking liquid. A Dutch oven or a large stockpot works well.
- Don't overcrowd the pot. The mussels should be in a single layer in the pot. If they're too crowded, they won't cook evenly.
- Use a flavorful cooking liquid. The cooking liquid for the mussels should be flavorful and aromatic. You can use white wine, beer, or a combination of the two. You can also add herbs, spices, and vegetables to the cooking liquid.
- Cook the mussels until they're just cooked through. Mussels only take a few minutes to cook. Once they're cooked, they'll open up. Discard any mussels that don't open.
- Serve the mussels immediately. Mussels are best served immediately after they're cooked. You can serve them with fries, bread, or your favorite dipping sauce.
Conclusion:
Moules frites is a classic French dish that is both delicious and easy to make. By following these tips, you can make moules frites that are sure to impress your friends and family.
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