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Moulesfrites
Ingredients for Frites
- 2 large baking potatoes, scrubbed but not peeled
- Olive oil for dressing the fries
- Salt – for salting water and for dressing the fries
Directions for Frites
- Preheat oven to 425F.
- Cut potatoes into fries and soak for about 15 minutes in cool salted water
- Drain potatoes and dry on a tea towel.
- Toss potatoes in olive oil until evenly coated.
- Arrange potatoes on two wire-rack lined baking sheets (the rack is key, as it allows the fries to cook on all sides; hint: save yourself some clean-up, and line the tray with foil under the rack), leaving a bit of room between the fries.
- Bake for about 25 minutes or until golden.
Ingredients for Moules de Bruges
- One package of mussels, rinsed for 5 minutes under cold water (to “spit” the mussels), picked over (discarding cracked mussels, or those that won’t close after being tapped on the counter – these are dead, and shouldn’t be eaten) and bearded (pulling those little hairy bits off the mussels).
- About ½ cream
- About ½ white wine
- About 1 tsp herbes de province
- 1 shallot, minced
- 1 tsp garlic minced
- 1 or 2 tbsp butter for frying
Directions for Moules de Bruges
- Sautee onion and garlic in butter in a Dutch oven or large lidded pot until translucent.
- Add herbes, cream, and wine to make a broth.
- Toss mussels into the broth and cover the pot. Shake it every minute or so but don’t open the pot – you want the mussels to steam.
- After five minutes, divide mussels and broth between two bowls and serve with frites (optional: have some nice crusty bread on hand to sop up the remaining broth).
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