Prep: 1 hr | Serves: 4-6Fennel and thyme add flavor and aroma to these mussels. Twice

frying ensures crisp, bistro style fries!

French Bistro Style Moules Frites

RECIPE VIDEO

R E C I P E

Les Frites• 5-6 large russet potatoes

• 1 quart vegetable oil

• (a few tablespoons of duck fat

– optional)

• Kosher salt

• Black pepper

• ¼ cup unsalted butter

• 5 tablespoons chopped Italian

parsley

• 1-2 cloves garlic

• Requires a heavy skillet

I N G R E D I E N T S

Les Moules• 2 Lbs. live mussels in the shell

• 1/2 cup cream

• ½ white wine (or Pernod)

• ½ chopped white onion

• 1 roughly chopped fennel

bulb (use green tops for

garnish)

• 1/4 cup unsalted butter

• Olive oil for pan

• Italian Seasoning

• Fresh thyme

• Salt and pepper to taste

{STEP 1}

Prepare les Pommes Frites

(aka “the Fries”)The difference between French Fries and the French Bistro style, Pommes Frites, is the latter are twice fried and use duck fat for frying. We don’t think the duck fat is necessary, but it adds a rich and distinct taste to the fries if it’s used.

Cook’s Note

Scrub potatoes to remove dirt. Cut them into evenly sized “sticks” (Watch the video to see the technique).

Allow cut potatoes to sit in cold salted water for 1-2 hours (rinse and repeat at least once during that time). This reduces starch which causes sticking during frying.

Dry potatoes thoroughly before frying. Give potatoes their first fry in a heavy bottomed pan (Dutch oven or iron skillet). Oil should be 275- 300 degrees. Fry for 5-7 minutes until golden brown. When you first drop them into the hot oil they will move toward each other and need to be separated. Fry in 3 batches to avoid crowding.

When golden brown, remove fries with a slotted or metal mesh spoon and place on a cooling rack generously lined with paper towels.

Continue frying all three batches and let fries drain at room temperature while you prepare the mussels and until it’s time for the second fry.

{ S T E P 1 }

Prepare les Pommes Frites

{ S T E P 2 }

Make les Moules(aka the Mussels)

Hold live mussels in cold, salted water until ready to prepare.

Remove beards and discard any open mussels.

Drain water from mussels prior to adding to sauce.To prepare sauce, coat large saucepan with olive oil and sauté

the onion and fennel over medium heat until softened (not brown). Add butter, garlic and spices.

Add cream and stir as you bring mixture to a simmer.

Add mussels to pan and cover with white wine.

Stir and coat mussels with sauce.

Cover with lid and let mussels steam until they open and smile at

you

{ S T E P 2 }

Make les Moules

{STEP 3}

Twice Fry and Serve!

Bring oil back up to frying temperature (275-300 degrees) while mussels are steaming.

Add fries back to hot oil and fry for 2-3 minutes (1/2 batch at a time).

Remove from pan and drain on clean, dry paper towels.

Brush lightly with melted butter, parsley, garlic mixture and sprinkle with kosher salt and pepper to taste.

Serve with mussels immediately and enjoy your French Bistro style Moules Frites !

{ S T E P 3 }

Twice Fry and Serve!

RECIPE VIDEO

Watch video for

Tips & Techniques

E AT & E N J O Y

RECIPE VIDEO

This and other videos av

ailable online!

Great dinner partyideas & inspiration

Holly’s Blog

Just thinking about being “en Paris” in the Spring time brings glorious memories and thrilling anticipation. My first experience in a French Bistro was on the Champs-Élysées.  There, with my husband (he was my boyfriend at the time), I had my first taste of Moules Frites, and I’ve been hooked ever since.

{READ MORE}

Facebook Pinterest Twitter SlideShare YouTube