moules frites

Moules marinière ou à la marinière : les moules frites de la braderie de Lille !

Moules marinière

litres de moules de bouchot

l de vin blanc sec

un bouquet de persil de première fraîcheur ou 2 belles branches de céleri

grosses échalotes ciselées ou et 2 oignons

un bouquet garni (facultatif)

gousses d'ail

g de beurre.

Faire suer l'oignon et l'ail dans le beurre.


Verser les moules dans la cocotte et mélanger à l'aide d'une écumoire puis couvrir quelques minutes le temps que les moules s'ouvrent.


Les moules sont ouvertes et prêtes à être servies.


Servir les moules directement dans la cocotte ou en portions individuelles. Pendant la braderie de Lille, les moules se servent avec des pommes frites et une bière (à consommer avec modération).

Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...

Moules frites

mussels, (see try below)

spring onions

shallot

carrot

garlic

red chilli

thyme

flat-leaf parsley

olive oil

dry white wine (ideally Muscadet)

Pernod

tbsp crème fraîche

potatoes

flour

cayenne pepper

mustard powder

tsp white wine vinegar

Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, 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.)

Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).

Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.

With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.

Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.

Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.

TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.

Steaming fresh 'moules' make the perfect sharing bowl - flavour with sweet cider, herbs and garlic

Steamed mussels with cider, spring onions & cream

live mussel

butter

cider

milliliters single cream

bread

Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy ‘beards’ from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.

Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.

Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.

Recette Entrée La moules-frites belge .. la seule, la vraie. - Recette Ptitchef

La moules-frites belge .. la seule, la vraie.

céleri vert

oignons

poivre

margarine

Couper les oignons en rondelles et le céleri vert en tronçons (feuilles comprises).

Faire revenir les légumes dans de la margarine. Saler (peu), poivrer (beaucoup).

Quand les légumes sont cuits, ajouter les moules soigneusement grattées (en ayant pris soin de jeter les moules ouvertes : si en les grattant elles ne se referment pas, n'hésitez pas à les éliminer).

Laisser cuire 4-5 minutes en prenant soin de ne pas soulever le couvercle et en les mélangeant régulièrement : pour ce faire, mettre un linge autour du couvercle de la casserole, maintenez le en tenant les poignées et secouer la casserole, remettre sur le feu et ainsi de suite ; les moules sont cuites quand elle s'ouvrent (ne pas prolonger la cuisson, vous obtiendriez alors des moules caoutchouteuses).

Servir avec une bière blonde ou un vin blanc sec bien frais.

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Top 4 moules frites recipes from across the web

The most viewed moules frites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moules marinière

Moules frites

Steamed mussels with cider, spring ...

La moules-frites belge .. la seule,...

The most viewed moules frites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine