Name: Christine’s Moules and Frites
Yield: 4 servings
Cuisine: French
Ingredients: 3 Tbsp butter (45 ml); 3 shallots, peeled and thinly sliced lengthwise; 1 celery rib, thinly sliced crosswise on the diagonal; 2 carrots, peeled and shaved lengthwise with a vegetable peeler; 3 roma tomatoes, coarsely chopped; 2 clove garlic, thinly sliced lengthwise; 1 cup dry white wine; Coarse salt and freshly cracked black pepper; 2 sprig thyme; 2 pounds cultivated mussels, cleaned and debearded (908 g); 1 Tbsp chopped fresh chervil (15 ml); ½ tsp chopped fresh thyme (2 ml); 4 cup vegetable oil (1 litre); 6 large Yukon gold potatoes; Sea salt; Fresh ground pepper

Yields

4 servings

ingredients

Moules

Tbsp butter (45 ml)

shallots, peeled and thinly sliced lengthwise

celery rib, thinly sliced crosswise on the diagonal

carrots, peeled and shaved lengthwise with a vegetable peeler

roma tomatoes, coarsely chopped

clove garlic, thinly sliced lengthwise

cup dry white wine

Coarse salt and freshly cracked black pepper

sprig thyme

pounds cultivated mussels, cleaned and debearded (908 g)

Tbsp chopped fresh chervil (15 ml)

tsp chopped fresh thyme (2 ml)

Frites

cup vegetable oil (1 litre)

large Yukon gold potatoes

Sea salt

Fresh ground pepper

Ingredient Substitution Guide

directions

Step 1

Heat the butter in a large pot over medium heat. Add the shallots, celery and carrots and saute for 4 minutes or until vegetables just start to soften. Add the tomatoes and garlic and continue to cook for 1 minute longer.

Step 2

Deglaze the pot with white wine and add salt and pepper to taste. Add the thyme sprigs and the mussels. Cover the pot and cook for about 5 to 6 minutes or until the mussels have opened completely.

Step 3

Stir the mussels and sprinkle the mussels with the chopped fresh chervil and chopped fresh thyme. Serve mussels with frites.

Step 4

Peel and cut potatoes into ¼-inch thick sticks. Soak in water for a minimum of 2 hours. Remove the frites from the water and dry very well.

Step 5

Heat the oil in a deep pot until it reaches 330 degrees F. Fry potatoes in small batches in oil for about 3 minutes or until just cooked through but not browned. Drain on paper towels and cool to room temperature. Heat the oil to 375 degrees F. Fry potatoes again about 1 to 2 minutes or until brown and crispy. Drain on paper towels. Season the frites immediately with salt and pepper.

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Christine’s Moules and Frites

ingredients

Moules

Frites

directions

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