Moules Frites Recipe
The first step is sourcing good mussels. If you can go to a fish market, that is the best, but high-end organic grocery stores also have great shellfish. Look for ones that are closed tight and smell fresh, like the ocean.
Ingredients
- 2 pounds of mussels read above for sourcing tips
- 1 cup dry white wine
- 3/4 teaspoon Dijon mustard
- 1 clove of garlic
- 4 tablespoons butter
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- small pinch of saffron
- parsley freshly chopped
- french fries, crusty bread, or potato chips
Instructions
- The first step is sourcing good mussels. If you can go to a fish market, that is the best, but high-end organic grocery stores also have great shellfish. Look for ones that are closed tight and smell fresh, like the ocean.
- Clean them by pulling the beard away and scrub with a hard brush.
- Set a large sauce pan on medium heat and bring to a simmer: white wine, Dijon mustard, garlic, butter, saffron, salt and freshly ground pepper.
- Add 2 lbs of cold, live mussels, increase heat and cover tightly with lid.
- Steam for 5 minutes, just until all mussels are open. Remove from heat and discard any mussels that didn't open.
- Divide mussels and broth into 2 bowls, top with freshly chopped parsley and serve immediately with double-fried potatoes, crusty bread or your favorite potato chips.