Moules frites

Recipe courtesy of: https://www.davidlebovitz.com/moules-frites-mussels-french-fries/ and https://www.leftyspoon.com/2015/09/08/mussels-with-white-wine-and-bacon/ (merged the two recipes to my own liking)

Ingredients:

4 tablespoons (60g) unsalted or salted butter
1/2 cup (55g) peeled and finely chopped shallots
6  garlic cloves, peeled and finely chopped
pinch of salt
3 cups (750ml) dry white wine
1/4 cup (15g) chopped flat-leaf parsley
4 pounds (1.8kg) mussels, cleaned and debearded
Several strips bacon
1 lemon, juiced

Directions:

1) In a large (8 to 10-quart) Dutch oven, render the bacon over medium low heat until it is crispy, about ten minutes. Remove the bacon to a paper towel-lined plate and discard the bacon fat or save it for another use. Chop bacon into small crumbles.

2) In same Dutch oven, melt the butter over medium heat. Add the shallots, garlic, and salt, and cook, stirring frequently, until the shallots and garlic are soft and wilted, 1 to 2 minutes.
3) Add the wine and lemon and bring to a boil, reducing by 1/3. Add themussels to the pot, stirring to coat with the steaming liquid. Turn the heat up to high, cover the pot, and leave it covered for three minutes.
4) Open the lid of the pot. Use a pair of tongs to transfer mussels to a large serving bowl as they open. Once you've removed all the mussels from the pot, reduce the cooking liquid by half. Turn off the heat.
5) Return the mussels to the pot, crumble in the bacon and sprinkle in the chopped chives, then stir everything up to coat the mussels evenly. Pour the mussels and broth back into the serving bowl and serve hot, with fries or crusty bread alongside.

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