CLASSIC MOULES FRITES
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
- Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.
MUSSELS AND FRIES AMERICAIN
One of the most popular seafood dishes in France must be steamed mussels with fries. You will find moules frites in every kind of restaurant, from beachside cafés to, yes, Parisian brasseries. The seasonings do of course vary, but the most traditional preparation (moules marinière) steams the mussels in a broth of white wine, herbs, and some form of onions and/or garlic. The same ingredients serve as the jumping-off point for the fragrant green chile broth in this dish. Mild in terms of heat but heady with peppery flavor, a puree of roasted poblano chiles bestows the flavorful broth with a south-of-the-border twist that's further enhanced and enriched by creamy coconut milk. Serving these mussels with good crusty bread-as well as the fries-is a must. Once you've finished the succulent mussels and crisp, salty fries, you'll want that bread to sop up every last delicious drop of mouthwatering broth from your bowl.
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat the oil in a Dutch oven or medium pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the poblano puree and clam juice and simmer, stirring occasionally, until reduced by half, about 10 minutes. Add the coconut milk and simmer until reduced by half, about 5 minutes.
- Transfer the mixture to a blender, add the spinach and honey, season with salt and pepper, and blend the green chile broth until smooth.
- Rinse out the pot and return to the stove over high heat. Add the wine, bring to a boil, and reduce by half, 3 minutes. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot, and cook until the mussels open, 4 to 5 minutes. Discard any that do not open.
- Add the parsley and season with salt and pepper. Spoon the mussels and broth into bowls and serve with the fries on the side if desired.
BOBBY FLAY'S MOULES FRITES (MUSSELS AND FRIES) FROM THROWDOWN
This is a great recipe! Since he did not win on the Throwdown the other one had to be extremely good because this was great when I made it and I am not a professional. It is time consuming so try to manage accordingly. Takes about 1 hour and 10 minutes to prepare. But it is well worth it. Also, the prep time is approximate listed below as well.
Provided by TopAtlantaChef
Categories Lunch/Snacks
Time P1DT7h
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- For the mussels:.
- Directions.
- Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half.
- Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth.
- Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.
- For the French Fries:.
- Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water.
- Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels.
- Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.
- For the Aioli:.
- Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving.
- Serve the fries with the aioli alongside the mussels.
Nutrition Facts : Calories 950.6, Fat 31.5, SaturatedFat 16.6, Cholesterol 83.5, Sodium 989.6, Carbohydrate 119.4, Fiber 13.3, Sugar 11.8, Protein 41.2
MUSSELS AND FRIES WITH MUSTARD MAYONNAISE
Provided by Lillian Chou
Categories Mustard Potato Quick & Easy Mayonnaise Mussel White Wine Gourmet
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Cook french fries according to package instructions and keep warm in oven if necessary.
- Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.
- While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper.
- Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.
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