[ ./recipes/mains/moules-frites.md ]
★ FRENCH · MAINS
Moules
Frites.
SERVES
4
TOTAL
30m
ACTIVE
25m
LVL
MEDIUM
// SUMMARY
A classic bistro dish: fresh mussels with homemade fries. An unpretentious yet exciting comfort dish that emerges from the hot oil bath and pairs perfectly with a large glass of Sauvignon Blanc.
// INGREDIENTS
| — 1½ kg mussels | ||
| 1 | litre fish stock | |
| 100 | g | carrots |
| 100 | g | celery |
| 100 | g | leek |
| 100 | g | onion |
| 2 | garlic cloves | |
| 50 | g | butter |
| 2 | tbsp | ginger |
| 200 | ml | cider |
| 1 | tbsp | green Tabasco |
| 1 | organic lime (juice and zest) | |
| 20 | ml | olive oil |
| 20 | ml | lemon oil |
| 2 | tsp | parsley, chopped |
| 2 | tsp | tarragon |
| 2 | tsp | chervil |
| 1 | tsp | ginger |
| — Pepper | ||
| — French fries | ||
| — Saffron mayonnaise | ||
// METHOD
- 01
**Prepare mussels**: Clean the mussels under running water and check that all are closed. Discard any open ones. Cut vegetables into fine dice and sweat in the butter. Add the mussels and ginger and sweat briefly.
- 02
**Cook**: Deglaze with cider, then add Tabasco, fish stock and lime. Cook for 10 minutes. Add the oils and herbs, season with fresh pepper if needed and serve immediately.
- 03
**Serve**: Serve with French fries and saffron mayonnaise.
// NOTES
- — Discard open mussels before cooking — discard closed ones after cooking
- — Pairs perfectly with a large glass of Sauvignon Blanc
- — Serve saffron mayonnaise on the side as a dip