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    This recipe provides instructions for moules-frites, a classic French dish of mussels and fried potatoes. It includes 2 pounds of mussels, shallots, garlic, white wine, russet potatoes and oil for frying. The potatoes are cut into strips and fried twice - first at 325 degrees until lightly browned, then at 350 degrees until golden brown. The garlic and shallots are sauteed in olive oil before white wine and mussels are added to the pot and steamed until opened. The mussels and fried potatoes are served together, garnished with parsley.

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    This recipe provides instructions for moules-frites, a classic French dish of mussels and fried potatoes. It includes 2 pounds of mussels, shallots, garlic, white wine, russet potatoes and oil for frying. The potatoes are cut into strips and fried twice - first at 325 degrees until lightly browned, then at 350 degrees until golden brown. The garlic and shallots are sauteed in olive oil before white wine and mussels are added to the pot and steamed until opened. The mussels and fried potatoes are served together, garnished with parsley.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    16 views1 page

    Recipe Card

    Uploaded by

    soylentred
    This recipe provides instructions for moules-frites, a classic French dish of mussels and fried potatoes. It includes 2 pounds of mussels, shallots, garlic, white wine, russet potatoes and oil for frying. The potatoes are cut into strips and fried twice - first at 325 degrees until lightly browned, then at 350 degrees until golden brown. The garlic and shallots are sauteed in olive oil before white wine and mussels are added to the pot and steamed until opened. The mussels and fried potatoes are served together, garnished with parsley.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Ingredients

    Moules-Frites
    "Fresh Mussles and lightly fried potatoes. Makes a nice summer meal or appetizer for a gathering."

    2 lb. Prince Edward Island mussels 2 Tbs minced garlic 1/4 cup minced shallot 2 Tbs olive oil 1 cup dry white wine 2 large russet potatoes oil for frying 2 Tbs minced fresh parsley, for garnish

    Application
    1. Peel potatoes. Cut into strips 1/4" x 1/4" x 3" 2. Heat 2-3 " of oil in a large heavy bottomed pot to 325 degrees. Fry potato strips for 4 minutes, then remove from pot and allow to drain on a rack set over a sheet pan. 3. Heat oil to 350 degrees. When potato strips have cooled to room temperature, re-fry them at 350 degrees for 3-5 minutes until golden brown and deliciious. Remove to a rack to drain off extra oil. 4. In a large stockpot, saute garlic and shallot in olive oil for 1-2 minutes until translucent. 5. Add white wine and bring to a simmer over medium heat. 6. Add mussels to pot and cover. Steam for 6-7 minutes until mussels have opened. Discard any shells that are cracked or have not opened. 7. Remove mussels to a deep rimmed bowl, garnish with parsley and serve with the fried potatoes .

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