A Belgian winter classic. PS. Fresh Baguettes are a valid alternative to French Fries.
Moules marinières and French fries
PrintIngredients
- 2.5 Kilos Moules
- 2 onions
- 2 cloves of garlic
- 2 sprigs of celery
- 1 bush parsley
- 100g carrots
- 3 dl dry white wine
- 1 kg floury potatoes
Instructions
1. wash and peel the potatoes and cut them into french fries of the desired size. Water in a pot filled with cold water for 15-30 minutes and then pat them dry with a kitchen towel.
2. Wash the moules under the running water and brush well. Throw away the already opened mussels.
3. Bake the French fries either in the fryer according to the instructions or in the Airfryer together with 1 tablespoon olive oil for 38 minutes. Place in a large bowl and salt to taste and keep warm.
4. Cut the onions into cubes, press the garlic, cut the celery into slices, cut the carrots into small cubes and cut the parsley leaves into pieces.
5. heat 1 tablespoon of olive oil in a large pan, fry the onions, add the garlic and sauté briefly. Then add the vegetables and sauté for about 3 minutes.
6. Add the wine, bring to boil, then add the mussels and close with a lid. Cook for about 5 minutes until the mussels have opened. Shake the pan regularly so that there are always other mussels in the liquid at the bottom of the pan. Discard unopened mussels.
7. For serving pour the broth over the mussels with a ladle (the bottom of the pan may have sand from the mussels) and serve with the French fries.