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:
- Rinse the cut potatoes and dry them thoroughly with paper towels.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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.