You can find us on:
location

Search filter

Dish type

  • + more

Meal

  • + more

Course types

  • + more

Diet

  • + more

Moules Frites

(0)
14 Min
 
portion
7 %

Carbs

2 %

Fats

8 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1635 g
Energy 329 kJ / 79 kcal 5365 kJ / 1283 kcal
Sat. fat 1 g 5 g
Unsat. fat 1 g 6 g
Fibre 1 g 10 g
Salt 226 mg 3690 mg
Units:
 
  • 1 kg
    blue mussel
  • 202 ml
    wine, table, white, Chardonnay
  • 40 g
    Leek
  • 40 g
    Carrot
  • 40 g
    Celery
  • 40 g
    Fennel
  • 20 g
    Onions
  • 5 g
    Celery Leafs
  • 250 g
    Chips
  • 1.6 kg
    Total recipe weight

Equipment

1 x Deep fryer , 1 x Sauce pans , 1 x Baking sheets , 1 x Flat Oven tray , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Colander
Method

Preparation time

10 Min

Cooking time

4 Min

Show pictures

1

Prepare the chips and heat the oil 180 °C / 356 °F, The chips need about the same time to cook so you prepare them together with the mussels.

2

Wash the mussels  in water  and discard any mussels which stay floating, they might be off.

3

Cut the all the herbs and vegetables and mix them with the mussels in the mussel pan. Add the wine and place on high heat.

4

Bring to a boil, most of the mussels wil be steamed not cooked  so tightly seal the pan with the lid. Altogether this should take about 4 minutes. You should see steam coming from the lid and should given the pan a shake holding the lid tightly on, too cook the mussels evenly.

5

When cooked the mussels wil be open and they are ready to serve. Don`t over cook them, they wil become rubbery. 

Discard any mussel which has not opened as they might be off, and give you a bad experience.

Tips

1

Serve with tasty dips like mustard mayonaise, aioli, cocktail sauce, etc. (check out Truola.com for some tasty dips.

2

If you want to eat this dish authentically, leave your fork away. Instead use a mussel shell to to take these little delicacies from their shells.

Comment (0)

Comments

There are no comments