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    You are in: Home / Deep-fried / Moules Frites - French/Belgian Bistro Style Mussels and Chips Recipe
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    Moules Frites - French/Belgian Bistro Style Mussels and Chips

    Moules Frites - French/Belgian Bistro Style Mussels and Chips. Photo by French Tart

    1/6 Photos of Moules Frites - French/Belgian Bistro Style Mussels and Chips

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    French Tart's Note:

    I adore Moules Frites - for me it is quintessential French and Belgian Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France and Belgium, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! Historical Note: Did you know that French Fries are really Belgian? Deep-fried chipped potatoes ("fries" in American English; "chips" in British English) are a very popular food item – and one which the Belgians claim to have invented. They are called frieten in Dutch and frites in French, whatever the name, they are my guilty pleasure!

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    Ingredients:

    Servings:

    Units: US | Metric

    MOULES

    FRITES or CHIPS

    • 2 large potatoes, peeled and cut into thin strips
    • 1/4 teaspoon salt
    • oil, for deep frying

    Directions:

    1. 1
      Frites/Chips:.
    2. 2
      Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
    3. 3
      Moules/Mussels:.
    4. 4
      Tip the mussels into a large bowl of cold water, rinse and 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.).
    5. 5
      Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
    6. 6
      Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
    7. 7
      Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
    8. 8
      Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
    9. 9
      Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
    10. 10
      Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
    11. 11
      Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

    Ratings & Reviews:

    • on May 28, 2010

      55

      John and I enjoyed these so much! I didn`t want to fry so I made Oven Baked Patates Tiganites (French Fries) 3 Variations Fried / for the potatoes. But I do know the method here is very good for fries, gives them a nice puffiness. I did add some French tarragon to the other herbs. I also did use the optional Pastis and creme fraiche. Thanks Karen! Made for ZWT 6

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2009

      55

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    Nutritional Facts for Moules Frites - French/Belgian Bistro Style Mussels and Chips

    Serving Size: 1 (1070 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1008.0
     
    Calories from Fat 299
    29%
    Total Fat 33.2 g
    51%
    Saturated Fat 5.2 g
    26%
    Cholesterol 140.0 mg
    46%
    Sodium 1752.7 mg
    73%
    Total Carbohydrate 94.7 g
    31%
    Dietary Fiber 9.5 g
    38%
    Sugars 6.8 g
    27%
    Protein 68.3 g
    136%

    The following items or measurements are not included:

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