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Moules-Frites

The Belgian brasserie classic: a steaming pot of mussels cooked with shallot, celery and white beer, served with twice-fried chips and a spoonful of mayonnaise.

MainsPescatarian8g+ fibre
50 min25 prep · 25 cookMedium1022 kcalper serving
Moules-Frites

Instructions

  1. Tip 400 g of mussels into a sink of cold water. Scrub the shells, pull away the beards, and knock any gaping mussel against the side of the sink, if it does not close within a few seconds, throw it out, along with any with cracked shells. Drain and keep cold until needed.
  2. Peel 180 g of potatoes and cut them into chips a good 1 cm thick. Soak them in cold water for 10 minutes to wash off the surface starch, then drain and dry them thoroughly in a tea towel, wet chips will spit in the oil and never crisp.
  3. Heat the sunflower oil in a deep pan or fryer to 150C, no more than a third full. Fry the chips for 6-7 minutes: they should be blond, limp and cooked through but not coloured. Lift onto kitchen paper and leave to cool while you cook the mussels.

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Per serving

1022kcal
7gprotein
61gcarbs
80gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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