Moules-Frites

As you already know, hubby was recently on a “boys only” fly-in fishing trip up North.  When he’s gone, I usually survive on really weird meals. I use the term “meal” loosely: one night was crackers with fig goat cheese, 1/2 my son’s toast, 1/2 of his egg, some goldfish crackers, some artichoke salsa, 3 thumbprint squares, and 1 muffin.  And of course some wine.  It was a very well-rounded meal.

Fortunately though, I stayed with my Mom for a few nights, and she doesn’t condone such unbalanced eating habits mentioned above.  When I was on my way over there, she asked what I wanted for supper, and what I don’t normally get to eat because hubby doesn’t like it.  I instantly thought of mussels.  It’s not that he doesn’t like them – he used to.  Until he developed an allergy which involves copious amounts of puking after ingesting them.  So, needless to say – it’s not a regular meal at our house.

And once I started thinking about mussels, then I couldn’t stop thinking about moules-frites, a popular dish served in Belgium and northern France.  It sounds all fancy, but really, it’s just mussels and fries.  How the combination ever got started, I have no idea, but I am thankful to whoever came up with it.

Of course, you need to start with a happy glass full of wine.  That’s what my Mama and I call them.  You can’t help but feel happy when you’re holding a happy glass.

Get your vegetables ready.

Chop them up nice and fine.

Heat your pan and pour in the olive oil.

Add your chopped veggies.

And stir.

Add your mussels.

And stir.

Cover with the lid.

Mmm…look at how beautiful they look.

Pour in the wine.  It’s kind of hard to see, but that’s the blurriness on the right.

Stir in parsley, and serve.

Mmm…

Recipe adapted from Gordon Ramsay.

Print Recipe

Moules Frites

Servings: 2 servings

Author: The Gourmet Housewife

Ingredients

• 1 recipe for Baked French Fries - http://www.gourmethousewife.com/2012/06/baked-french-fries/
• 1 kg fresh mussels see note below
• 3 green onions sliced
• 1 shallot peeled, halved, sliced into half moons
• 1 carrot peeled, halved lengthwise, and thinly sliced
• 2 garlic cloves chopped
• 1 jalapeño seeded and minced
• 1 large bunch fresh thyme thick stalks discarded
• handful fresh parsley coarsely chopped
• 6 tbsp olive oil
• 2/3 cup dry white wine

Instructions

• Follow instructions for preparing baked french fries and start them baking.
• Place the mussels in a sink full of cold water. Discard any that remain open when tapped, then drain well and pull away any beards.
• Place a large pan on the stove and heat at high. Pour in the oil, then immediately toss in all of the vegetables, jalapeño and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1 1/2 minutes, shaking the pan and stirring the vegetables until they start to soften.
• With the heat still on high, toss in all the mussels and shake the pan so that they form an even layer. Cover with a lid and cook for another 1 to 2 minutes, shaking the pan once or twice.
• Remove the lid and pour in the wine. Shake and cook for another 1 1/2 minutes, until the wine reduces by half, then cover again and cook for another minute.
• Remove from heat and stir in parsley. Serve immediately with baked french fries.

Notes

According to Gordon Ramsay:

"Mussels should feel heavy for their size. Any that feel suspiciously light or sound hollow should be thrown out. Choose the smallest mussels you can find, as these will have the sweetest flavor and softest texture."