Belgian Moules-Frites

Belgian Moules-Frites is a classic dish from Belgium, combining steamed mussels (moules) with crispy fried potatoes (frites). It is a beloved comfort food often enjoyed in bistros and homes across Belgium and France. The mussels are typically cooked in a simple broth of white wine, garlic, onions, and herbs, creating a savory, aromatic sauce perfect for dipping the fries. The frites are traditionally double-fried, ensuring they are crisp on the outside and fluffy on the inside. This dish is not only delicious but also a perfect blend of sea and land, often served with a side of mayonnaise or aioli for dipping the fries.

Ingredients:

For the Moules:

• 2 kg fresh mussels, cleaned and debearded
• 2 tablespoons butter
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup white wine
• 1 bouquet garni (thyme, parsley, and bay leaf)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

For the Frites:

• 1 kg potatoes (Bintje or another frying variety), peeled and cut into sticks
• Vegetable oil, for frying
• Salt

Appliances and Utensils:

• Large pot or Dutch oven for cooking mussels
• Frying pan or deep fryer for making fries
• Knife and cutting board for chopping
• Colander for rinsing mussels
• Slotted spoon
• Paper towels for draining fries

Recipe:

Frites:

1. Rinse the cut potatoes and dry them thoroughly with paper towels.
2. Heat the oil in a deep fryer or large pot to 160°C (320°F). Add the potatoes in batches, being careful not to overcrowd, and fry them until they are soft but not colored, about 5-7 minutes. Remove and drain on paper towels.
3. Increase the heat of the oil to 190°C (375°F). Return the fries to the fryer in batches and cook until golden and crispy, about 2-3 minutes. Remove and drain on fresh paper towels. Season with salt immediately.

Moules:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
2. Pour in the white wine and add the bouquet garni. Bring to a simmer and let cook for a few minutes to combine the flavors.
3. Add the cleaned mussels to the pot, cover with a lid, and increase the heat to high. Cook for about 5-8 minutes, shaking the pot occasionally, until all mussels are opened. Discard any that do not open.
4. Taste the broth and adjust seasoning with salt and pepper.

To serve, transfer the steamed mussels to a large serving dish, sprinkle with chopped parsley, and pour the cooking broth over it. Serve hot alongside the crispy frites and a side of mayonnaise or aioli for dipping. Enjoy this authentic Belgian culinary experience right at home.