Recipes MOULES FRITES
Travel through your tastebuds this month, with Belgium's Moules Frites. Enjoy the aromas and flavour of this delicious meal.
(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).
- WHAT YOU WILL NEED -
- 2 Tbsp butter
- 4 large shallots, finely sliced
- 1 celery stalk, finely sliced
- 4 cloves garlic, sliced
- 3-5 bay leaves
- Cape Herb & Spice Tastebud ZESTY
- 250ml dry white wine
- 1 kg fresh mussels
- ¼ cup celery leaves, roughly chopped
- 125 ml fresh cream
- 2 Tbsp fresh parsley, roughly chopped
- Zest of 1 lemon, about 1-2 Tbsp
- Lemon wedges, for serving
- QUICK AIOLI
- HOME MADE CHIPS:
- 2 cloves garlic, finely grated
- 2-3 large potatoes (± 200g per person)
- 1 Tbsp lemon juice
- Neutral oil, for frying e.g. sunflower oil
- Pinch of salt
- Cape Herb & Spice Tastebud HERBED
- ½ cup top quality mayonnaise
- METHOD -
TO MAKE THE AIOLI:
Combine all ingredients in a small bowl. Then whisk together and set aside in the fridge until serving.
TO MAKE THE HOMEMADE CHIPS:
Peel the potatoes and then cut them into finger-sized sticks and place them in a large bowl of cold water as you work.
When you're ready to fry them, drain them and lay the chips on a baking sheet lined with clean dish cloths. Dry them well.
Then, heat neutral oil in a large pot to ± 140˚C and cook the chips for around 8 minutes, or until tender but not coloured.
Remove from the oil and set on a baking tray to cool.
Turn the heat up and get your oil temperature to 180˚C and fry the ips in batches so as not to over crowd the pot and cook until golden and crisp. Drain them on a paper towel and sprinkle generously with Cape Herb & Spice Herbed Tastebud Seasoning.
TO MAKE THE MUSSELS:
Place mussels into a large bowl or clean sink of cold water. Discard any cracked mussels or ones that remain open when tapped.
Scrub, remove beards and drain when ready to cook.
In a large pot, big enough to fit all the mussels, melt the butter and add the shallots, celery, garlic and bay leaves. Cook until soft and fragrant.
Season with Cape Herb & Spice Zesty Tastebud Seasoning. Cook for a minute.
Then pour in the white wine and reduce by half.
Add mussels and celery leaves, stir well and cover. Cook them for a few minutes, shaking pan constantly. Note: Mussels are cooked once they open.
Pour in the cream and add the parsley and lemon zest and stir nicely.
Serve the mussels straight out of the pot with wedges of lemon, homemade chips and aioli.
(NB: Discard any unopened mussels)
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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