Best 2 Classic Moules Frites Recipes

To embark on a culinary journey, let's delve into the enticing world of "classic moules frites," a captivating dish that harmonizes the essence of mussels and fries, two culinary masterpieces that intertwine to create a symphony of flavors. Originating from Belgium, this iconic dish has captivated taste buds worldwide, earning its place as a cornerstone of European cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

MOULES FRITES

Moules frites image

Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...

Provided by Gordon Ramsay

Categories Dinner, Main course, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 20

Ingredients

1kg fresh mussels , (see try below)
3 large spring onions
1 large shallot , peeled and halved
1 carrot , peeled and halved lengthways
2 fat garlic cloves , peeled
1 fresh red chilli
1 bunch thyme
handful flat-leaf parsley
100ml olive oil
about 150ml dry white wine (ideally Muscadet)
1 tsp Pernod
2 tbsp crème fraîche
2 large potatoes , about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
about 3 tbsp plain flour
½ tsp cayenne pepper
oil , for deep frying, (ideally light olive oil)
2 egg yolks
½ tsp mustard powder
150ml light olive oil
1 tsp white wine vinegar

Steps:

Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, 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.)
Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).
Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.
TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.

MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS

Moules Frites - French/Belgian Bistro Style Mussels and Chips image

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!

Provided by French Tart

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 kg fresh mussels
1 large onion, peeled and finely chopped
1 large shallot, peeled and finely chopped
2 fat garlic cloves, peeled and crushed
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chervil
50 ml olive oil
150 ml dry white wine, such as Muscadet
1 teaspoon Pernod (optional) or 1 teaspoon pastis (optional)
2 tablespoons creme fraiche (optional)
2 large potatoes, peeled and cut into thin strips
1/4 teaspoon salt
oil, for deep frying

Steps:

Frites/Chips:.
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.
Moules/Mussels:.
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.).
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.
Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
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.
Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
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.
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.
Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

Nutrition Facts : Calories 1008.1, Fat 33.2, SaturatedFat 5.2, Cholesterol 140, Sodium 1752.7, Carbohydrate 94.7, Fiber 9.6, Sugar 6.8, Protein 68.3

Tips:

Use fresh mussels. Fresh mussels should be tightly closed and have a briny smell. Avoid mussels that are open or have a foul odor.
Clean the mussels thoroughly. Use a stiff brush to scrub the mussels under cold water. Remove any barnacles or seaweed.
Cook the mussels in a flavorful liquid. Mussels can be cooked in a variety of liquids, such as white wine, beer, or broth. Add some aromatics, such as garlic, shallots, or thyme, to enhance the flavor.
Don't overcook the mussels. Mussels cook quickly, so it's important to not overcook them. Overcooked mussels will become tough and rubbery.
Serve the mussels with frites. Frites, or French fries, are the traditional accompaniment to moules frites. Serve the mussels with a side of mayonnaise or garlic butter for dipping.

Conclusion:

Moules frites is a classic French dish that is easy to make and delicious to eat. By following these tips, you can make sure that your moules frites is perfect every time.