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French Bistro Style Moules Frites Recipe
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French Bistro Style Moules Frites Recipe

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This Classic Moules Frites (Mussels and Fries) uses the twice fry technique for crisp delicious Pommes Frites. Fennel, thyme and wine add aromatics and flavor to the mussels. You'll want to drink the …

This Classic Moules Frites (Mussels and Fries) uses the twice fry technique for crisp delicious Pommes Frites. Fennel, thyme and wine add aromatics and flavor to the mussels. You'll want to drink the sauce!

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  • Recipe Main Title (Horizontal)
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  • 1. RECIPE French Bistro Style Moules Frites Prep: 1 hr | Serves: 4-6 Fennel and thyme add flavor and aroma to these mussels. Twice frying ensures crisp, bistro style fries! RECIPE VIDEO
  • 2. I NGREDIENTSLes Frites Les Moules • 5-6 large russet potatoes • 2 Lbs. live mussels in the shell • 1 quart vegetable oil • 1/2 cup cream • (a few tablespoons of duck fat – • ½ white wine (or Pernod) optional) • ½ chopped white onion • Kosher salt • 1 roughly chopped fennel bulb • Black pepper (use green tops for garnish) • ¼ cup unsalted butter • 1/4 cup unsalted butter • 5 tablespoons chopped Italian • Olive oil for pan parsley • Italian Seasoning • 1-2 cloves garlic • Fresh thyme • Requires a heavy skillet • Salt and pepper to taste
  • 3. {STEP 1}Prepare les Pommes Frites (aka “the Fries”) The difference between French Fries and the French Bistro style, Pommes Frites, is the latter are twice fried and use duck fat for frying. We don’t think the duck fat is necessary, but it adds a rich and distinct taste to the fries if it’s used.
  • 4. {STEP 1} Prepare les Pommes FritesScrub potatoes to remove dirt. Cut them into evenly sized “sticks” (Watch the video to see the technique).Allow cut potatoes to sit in cold salted water for 1-2 hours (rinse and repeat at least once during that time). This reduces starch which causes sticking during frying.Dry potatoes thoroughly before frying. Give potatoes their first fry in a heavy bottomed pan (Dutch oven or iron skillet). Oil should be 275- 300 degrees. Fry for 5-7 minutes until golden brown. When you first drop them into the hot oil they will move toward each other and need to be separated. Fry in 3 batches to avoid crowding.When golden brown, remove fries with a slotted or metal mesh spoon and place on a cooling rack generously lined with paper towels.Continue frying all three batches and let fries drain at room temperature while you prepare the mussels and until it’s time for the second fry.
  • 5. {STEP 2} Make les Moules(aka the Mussels)
  • 6. {STEP 2} Make les MoulesHold live mussels in cold, salted water until ready to prepare.Remove beards and discard any open mussels.Drain water from mussels prior to adding to sauce.To prepare sauce, coat large saucepan with olive oil and sauté the onion and fennel over medium heat until softened (not brown). Add butter, garlic and spices.Add cream and stir as you bring mixture to a simmer.Add mussels to pan and cover with white wine.Stir and coat mussels with sauce.Cover with lid and let mussels steam until they open and smile at you 
  • 7. {STEP 3}Twice Fry and Serve!
  • 8. {STEP 3} Twice Fry and Serve!Bring oil back up to frying temperature (275-300 degrees) while mussels are steaming.Add fries back to hot oil and fry for 2-3 minutes (1/2 batch at a time).Remove from pan and drain on clean, dry paper towels.Brush lightly with melted butter, parsley, garlic mixture and sprinkle with kosher salt and pepper to taste.Serve with mussels immediately and enjoy your French Bistro style Moules Frites ! RECIPE VIDEO
  • 9. EAT & ENJOY Holly’s Blog Great dinner party ideas & inspiration Just thinking about being “en Paris” in the Spring time brings glorious memories and thrilling anticipation. My first experience in a French Bistro was on the Champs- Élysées. There, with my husband (he was my boyfriend at the time), I had my first taste of Moules Frites, and I’ve been hooked ever since. RECIPE VIDEO {READ MORE}
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