Moule-frites!
Moule-frites!
Ingredients
For the Mussels
- 1 kg mussels, cleaned and debearded
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 75 g guanciale, diced into 1 cm cubes
- 1/4 cup fresh parsley, finely chopped, stems reserved for cooking
- 1 celery stalk, finely diced
- 2 shallots, finely diced
- 4 cloves garlic, minced
- 1/4 cup Cîroc vodka
- 1 red chillies, finely sliced
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon butter
For the Shoestring Fries
- 2 large russet potatoes
- 1 teaspoon salt, plus more to taste
- 1/4 cup Parmesan, grated, as needed
- 4 cups peanut oil, or other frying oil, as needed for deep frying
Instructions
- 1
Remove the beards from the mussels and soak them in cold salted water for 15 minutes. This is a passive step.
⏱️ 15 min
- 2
While mussels are soaking, peel and slice the russet potatoes into thin strips for the fries. Rinse the potato strips in cold water until the water runs clear. Spread them on a clean towel and season lightly with 1 teaspoon of salt. Allow the moisture to draw out for about 10 minutes, then pat the potatoes completely dry with another towel.
⏱️ 15 min
- 3
In a large pot or Dutch oven, heat enough peanut oil (or other frying oil) to cover the fries to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 4
While the oil heats, cook the diced guanciale in a large pan over low heat. Once the fat has rendered (about 5-7 minutes), add the reserved parsley stems, finely diced celery, finely diced shallots, and minced garlic. Cook until the vegetables are translucent, about 5 minutes.
⏱️ 12 min
- 5
Deglaze the pan with Cîroc vodka. Allow the alcohol to evaporate, which should take about 1-2 minutes.
⏱️ 2 min
- 6
Add the soaked and drained mussels and finely sliced red chillies to the pan. Cover the pan and cook for 5–10 minutes, or until the mussels have opened. Discard any mussels that do not open.
⏱️ 10 min
- 7
While the mussels are cooking, carefully fry the dried potato strips in batches in the preheated oil at 350°F (175°C) for 5–6 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with grated Parmesan and salt to taste.
⏱️ 6 min•🌡️ 350
- 8
Remove the cooked mussels from the pan and set aside. Add the heavy cream, butter, and 1/4 teaspoon black pepper to the pan with the cooking liquid. Mix well until the butter is melted and the sauce is slightly thickened.
⏱️ 3 min
- 9
Return the mussels to the pan with the sauce. Finish by stirring in the finely chopped fresh parsley and lemon juice. Taste and adjust salt if needed.
⏱️ 2 min
- 10
Serve the Moule-frites immediately, with the mussels in their sauce alongside the crispy shoestring fries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Moule-frites!
For the Mussels
- 1 kg mussels, cleaned and debearded
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 75 g guanciale, diced into 1 cm cubes
- 1/4 cup fresh parsley, finely chopped, stems reserved for cooking
- 1 celery stalk, finely diced
- 2 shallots, finely diced
- 4 cloves garlic, minced
- 1/4 cup Cîroc vodka
- 1 red chillies, finely sliced
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon butter
For the Shoestring Fries
- 2 large russet potatoes
- 1 teaspoon salt, plus more to taste
- 1/4 cup Parmesan, grated, as needed
- 4 cups peanut oil, or other frying oil, as needed for deep frying
Instructions
- 1
Remove the beards from the mussels and soak them in cold salted water for 15 minutes. This is a passive step.
⏱️ 15 min - 2
While mussels are soaking, peel and slice the russet potatoes into thin strips for the fries. Rinse the potato strips in cold water until the water runs clear. Spread them on a clean towel and season lightly with 1 teaspoon of salt. Allow the moisture to draw out for about 10 minutes, then pat the potatoes completely dry with another towel.
⏱️ 15 min - 3
In a large pot or Dutch oven, heat enough peanut oil (or other frying oil) to cover the fries to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 4
While the oil heats, cook the diced guanciale in a large pan over low heat. Once the fat has rendered (about 5-7 minutes), add the reserved parsley stems, finely diced celery, finely diced shallots, and minced garlic. Cook until the vegetables are translucent, about 5 minutes.
⏱️ 12 min - 5
Deglaze the pan with Cîroc vodka. Allow the alcohol to evaporate, which should take about 1-2 minutes.
⏱️ 2 min - 6
Add the soaked and drained mussels and finely sliced red chillies to the pan. Cover the pan and cook for 5–10 minutes, or until the mussels have opened. Discard any mussels that do not open.
⏱️ 10 min - 7
While the mussels are cooking, carefully fry the dried potato strips in batches in the preheated oil at 350°F (175°C) for 5–6 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with grated Parmesan and salt to taste.
⏱️ 6 min•🌡️ 350 - 8
Remove the cooked mussels from the pan and set aside. Add the heavy cream, butter, and 1/4 teaspoon black pepper to the pan with the cooking liquid. Mix well until the butter is melted and the sauce is slightly thickened.
⏱️ 3 min - 9
Return the mussels to the pan with the sauce. Finish by stirring in the finely chopped fresh parsley and lemon juice. Taste and adjust salt if needed.
⏱️ 2 min - 10
Serve the Moule-frites immediately, with the mussels in their sauce alongside the crispy shoestring fries.
⏱️ 1 min