Home     About me     Recipes      Tutorials      Projects     Link Parties      Recipes From Around The World

Monday, 23 April 2012

Moules Frites

 Since my brother introduced me to Belgos - a Belgian restaurant in London - I have loved Moules Frites (Mussels and chips!). I was excited to have a try to cook them at home and am pleased to say they tasted just as good as in the restaurant! Preparing the mussels takes a little bit of work but the cooking is so quick and easy it does not feel like a difficult meal although the results look impressive! Get the fries cooking and the mussels should be done just about the same time as the fries! Serve with mayonnaise for the fries and a spoon to get some of the lovely cooking sauce!

Speed - ***
Taste - *****
Repeat - YES

Baked Fries

serves 3
1 tbsp vegetable oil
2 tsp polenta 
½ tsp paprika
¼ tsp garlic powder or 1/2 clove garlic grated
2 large potatoes , cut into 1cm-thick chips 

1. Brush baking tray with oil and put in oven at 180C for 3 minutes
2. Meanwhile, mix together polenta, paprika and garlic
3. Toss potatoes through polenta mix and then lay out on baking tray. Shake to coat
4. Cook for 30-40 minutes until browned and crispy
5. Serve with mussels

Belgian Mussels

serves 3
2kg mussels (technically 1.5kg will serve 3 people but 2kg takes into account the mussels you have to discard)
30g butter
1/3 onion, finely sliced
2 sticks celery, finely sliced
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
187ml bottle white wine
100ml water  
200ml/7fl oz double cream

1. Prepare your mussels. You need to examine each mussel to make sure they are closed. If your mussels are open (and a lot will be!) give them a tap with a knife. If the mussel closes, it is fine to use, if it remains open, discard (give it a bit of time to make up its mind after you have tapped it!). Remove the beards (see picture) from your usable mussels and rinse thoroughly.

2. Melt the butter in a large pan (I used a wok) and add onion, leeks and bay leaves. Cook until vegetables are softened but not brown
3. Add mussels to pan, stir and add half of the parsley, wine and water
4. Steam with lid on fro 3-5 minutes until the mussels have opened
5. Stir through the cream and the remaining parsley, cook for 1 minute more and take off the heat
6. Serve - place pan in the middle of the table - within reach of everyone. Give each person a bowl to put their shells in - tuck in and enjoy! (Remember - if the mussels haven't opened - DON'T eat them!)

Last time we went to Belgian we picked up these hot-chocolate-on-a-stick packets! Perfect to finish of the evening - these tasted amazing! Just add warm milk and stir until the chocolate has melted off the stick! This seriously tastes like molten chocolate!

PS. It is quite a big deal for me to approve of a hot chocolate (I have spent my entire life firmly stating I do not like ANY hot drinks!)


  1. OMg this looks so delish! Your
    IceCream is being featured at TASTE THIS THURSDAY! Please share this one this week!?

  2. Looks great! I'm a new follower from the other side of the country :)

    1. Thank you! I'm heading over to 'they call me hypo' now!


Thank you so much for visiting Heron's Crafts! I love receiving your comments - and try to answer to all comments received by email! Have a great day!

Related Posts Plugin for WordPress, Blogger...