Recipe - Moules Frites

Moules Frites (Mussels and French Fries)

Pair with Villa Bellangelo - Bella Fresca, Chardonnay, Seyval Blanc, and all Rieslings
Prep: 20 min. Cook: 20 min.     Yield: 4 Servings

Visiting France gives you the opportunity to choose between dozens of bistros in any city where you can enjoy this classic French and Belgian dish.  You can still enjoy it at home in the U.S., and Bellangelo's wines pair perfectly.  We recommend using the wine you intend on serving with the meal in preparing this dish.  Enjoy!


Ingredients for Mussel Preparation

  • 8 peeled, chopped shallots
  • 5 1/2 tablespoons of butter
  • pepper
  • 1 1/4 cup of Bellangelo white wine
  • 4 sprigs of parsley
  • chopped parsley
  • 4 sprigs of thyme
  • 10 lbs of washed and scrubbed mussels











    Mussel Directions

    • Fry the shallots in 30 butter for 3-4 minutes. Add the wine, pepper and parsley stalks, cover and leave to cook for 15 minutes on a low heat. Add the mussels, turn the heat up and mix from time to time. Remove the mussels gradually and place in a serving dish, throwing out any that stay closed, are an unusual colour or seem full of sand..
    • Keep however much of the cooking juice you need for your sauce on the heat. Add the butter in pieces and whip it in. Taste to check seasoning (as a rule, you don't need to add salt because the cooking juice contains enough).
    • Pour the sauce over the mussels and sprinke with parsley. Serve with French fries.

    Originally published at http://www.sofeminine.co.uk/mag/food/d2717/c70663.html

     



    Ingredients for Battered French Fry Preparation

    • 1-1/4 pounds russet potatoes, peeled
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon onion salt
    • 1/2 teaspoon salt
    • 1/2 teaspoon paprika
    • 1/4 cup water, or as needed
    • 1/2 cup vegetable oil for frying

    French Fry Directions
    • Fry the shallots in 30 butter for 3-4 minutes. Add the wine, pepper and parsley stalks, cover and leave to cook for 15 minutes on a low heat. Add the mussels, turn the heat up and mix from time to time. Remove the mussels gradually and place in a serving dish, throwing out any that stay closed, are an unusual colour or seem full of sand..
    • Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
    • Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. 
    • Gradually stir in enough water so that the mixture can be drizzled from a spoon.
    • Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. 
    • Fry until golden brown and crispy. Remove and drain on paper towels.

    Originally published at http://allrecipes.com/recipe/homemade-crispy-seasoned-french-fries/?scale=4&ismetric=0