Best 2 Classic Moules Frites Recipes

In the realm of culinary delights, few dishes evoke the essence of coastal living quite like moules frites, a Belgian classic that harmoniously marries the briny sweetness of mussels with the golden crispness of French fries. Originating from the bustling ports and seaside towns of Belgium, this iconic dish has captured the hearts of seafood aficionados worldwide with its simplicity, affordability, and ability to transport taste buds to the vibrant atmosphere of a seaside bistro.

This comprehensive guide not only delves into the intricacies of crafting the perfect moules frites, but also unveils a treasure trove of variations that elevate this dish to new heights. From the classic white wine and garlic preparation to adventurous renditions featuring Thai green curry or chorizo and tomatoes, each recipe promises a unique culinary journey. Additionally, you'll discover essential tips for selecting the freshest mussels, mastering the art of steaming them to plump perfection, and creating irresistible homemade fries that will leave you craving more. So, embark on this culinary adventure and let the tantalizing aromas and flavors of moules frites captivate your senses.

Let's cook with our recipes!

MOULES FRITES

Moules frites image

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

Ingredients

1kg fresh mussels , (see try below)
3 large spring onions
1 large shallot , peeled and halved
1 carrot , peeled and halved lengthways
2 fat garlic cloves , peeled
1 fresh red chilli
1 bunch thyme
handful flat-leaf parsley
100ml olive oil
about 150ml dry white wine (ideally Muscadet)
1 tsp Pernod
2 tbsp crème fraîche
2 large potatoes , about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
about 3 tbsp plain flour
½ tsp cayenne pepper
oil , for deep frying, (ideally light olive oil)
2 egg yolks
½ tsp mustard powder
150ml light olive oil
1 tsp white wine vinegar

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.

MOULES MARINIERE

Moules Mariniere image

Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild. However, if wild mussels are available, the best way to rid them of sand and mud is to add about 1/4 cup of all-purpose flour to a large container of salted water. Then add the live mussels (which have not yet been debearded) and let sit in the mixture for 2 to 3 hours. The mussels will eat the flour and purge themselves of debris, as well as plump up. Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded.

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter
6 tablespoons chopped shallots
1 tablespoon minced garlic
2 sprigs parsley
2 sprigs thyme
2 sprigs tarragon
4 pounds live mussels (about 4 dozen), well scrubbed, rinsed, and de-bearded
1 cup dry white wine
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh parsley leaves
French bread croutons, recipe follows
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
1 clove garlic, peeled and sliced in 1/2
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

In a large deep saute pan or pot, melt the butter over medium-high heat. Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute. Add the wine, pepper, and salt and bring to a boil. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes.
Remove from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley. Serve immediately with the French bread croutons for dipping.
Preheat the oven to 400 degrees F.
Place the bread slices on a large baking sheet and brush 1 side of each slice first with the cut garlic cloves and then with the olive oil, and then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
Cool slightly on the baking sheet before handling or serving.

Tips:

Choose fresh mussels: Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
Scrub the mussels well: Before cooking, scrub the mussels under cold water to remove any dirt or grit. Use a stiff brush to remove any barnacles or other debris.
Use a large pot: Mussels expand when they cook, so it is important to use a large pot to prevent them from overcrowding.
Don't overcook the mussels: Mussels only take a few minutes to cook. Overcooking will make them tough and rubbery.
Serve the mussels with plenty of broth: The broth from the mussels is delicious and should be served with the mussels. You can also use the broth to make a sauce for the frites.
Pair the moules-frites with a crisp white wine: A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, is the perfect pairing for moules-frites.

Conclusion:

Moules-frites is a classic French dish that is easy to make and always a crowd-pleaser. With its combination of fresh mussels, crispy frites, and flavorful broth, moules-frites is a dish that is sure to satisfy everyone at the table. So next time you're looking for a delicious and easy seafood dish, give moules-frites a try.