A Northern Recipe: Moules Frites
This year, Le Tour started in Flanders and wandered through Holland, Belgium and the North of France before moving further afield. Hence my inclination towards a staple of the local cuisine: Moules marinière, usually served with frites, or in English mussels with french fries. It is quite a simple recipe, but the skill is in mastering the broth and not overcooking the mussels, as well as cooking the frites properly, that is cooking them twice in very high temperature vegetable oil. By the way, olive oil is NOT to be used as it will degrade in the process and will not reach the proper temperature. I use canola oil for all my deep frying.
So,here is the recipe:
You will need per person:
500g of mussels
one shallot head
50 grs of crème fraiche
You could also use some coconut milk to give it an asian twist, with some fresh coriander
olive oil for the broth
one pack of good vegetable stock
one bay leaf, 1 clove, some garlic, optional
one glass of white wine (preferably French...lol), but we used a Californian one this time...
one good size potato
See the simple method "en images" below. As my camera is travelling in Europe with my daughter, all this photos have been taken with my new iPhone 6+. The results are quite amazing.
Born in France, well travelled, relocated to Sydney in 1997.
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