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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Frites/Chips: | 2. Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool. | 3. Moules/Mussels: | 4. Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.). | 5. Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft. | 6. Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture. | 7. Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes. | 8. Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked. | 9. Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy. | 10. Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells. | 11. Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	1	kg		860.0154	36.9007	119.0021	22.4004
onion	1		peeled chopped	60.0	14.01	1.65	0.15
shallot	1		peeled chopped	-	-	-	-
garlic clove	2	fat	peeled crushed	-	-	-	-
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
chervil	1	tablespoon	chopped	4.503	0.9329	0.4408	0.0741
olive oil	50			5967.0	0.0	0.0	675.0
white wine	150			-	-	-	-
pernod	1	teaspoon		-	-	-	-
creme fraiche	2	tablespoons		-	-	-	-
potato	2		peeled cut	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.