Fried Mussels

Moules frites ©margouillat photo shutterstock

Moules frites ©margouillat photo shutterstock

French fry molds ©margouillat photo shutterstock

This recipe for fried mussels comes from the book Les 100 plats préférés des français. It even has the second position, which is to tell you if you like it. (and I love it too, by the way). Here is what you can read in the book :

Favourite food of the 35-49 year olds (22%), the French fries take the silver medal in the overall standings! According to a survey conducted in 2011 for the daily newspaper La Voix du Nord, this dish would best represent the Nord Pas de Calais region with the belfries …

Continue to crack without moderation for mussels that have it all: this excellent source of protein has a good carbon balance: it generates 40 times less CO2 than a kilo of beef and 100 times less than a kilo of veal, while being as dietetic as vegetables.

Good side dietetics, for the fries we will iron, but not even serious.

You need for 4 persons (preparation time: 40 minutes – Cooking time: 20 minutes)

=> For moulds :

=> For french fries :

  • 1 kg of potatoes with floury flesh (Bintje, Caesar, Manon, Agria)
  • Frying oil
  • 1 pinch of salt

Prepare the fries : 

Frites © Family Business shutterstock

French fries © Family Business shutterstock

Peel the potatoes and cut them into sticks about 1 cm wide. To remove excess starch, soak the raw fries for 10 minutes in cold water. Take them out of the water and wipe them with paper towels or a clean cloth.

Heat the frying oil to 150°C. Dip half of the fries and cook for 10 minutes. Drain them well and let them cool down.  Repeat with the other half of the fries.

Raise the oil temperature to 180°C. Before serving, dip the fries in the oil, always in 2 batches for 5 minutes to brown them. Serve immediately with the moulds and allow each guest to salt the fries as desired.

Prepare the moulds : 

Moules marinières ©Kasza shutterstock

Mussels ©Kasza shutterstock

Carefully scrape the moulds and wash them 2 or 3 times. Drain and store in a cool place? Eliminate those that come to the surface, which are broken or open.

Peel and finely chop the shallots. Chop the parsley. Peel and chop the garlic. Melt the butter in a large casserole. Add the shallots and brown for a few minutes.

Add the garlic, parsley and mussels to the casserole. Sprinkle with white wine and pepper. Cover and cook over high heat for 6 to 7 minutes, stirring occasionally. Discard those that have not opened after this cooking time.

Treat yourself!

The 100 favorite dishes of the French – Leslie Gogois – Hachette Cuisine – 19,95€.

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