Delicious, flavorful mussels steamed in white wine and cream, yum!
Recipe for moules frites
Delicious, flavorful mussels steamed in white wine and cream, yum! Many Danes don’t often eat mussels, and that’s a shame, because the meat is delicious and flavorful, and also incredibly lean! Therefore, it’s perfectly fine to serve them in a tasty sauce made with white wine and cream, and serve the dish with homemade fries. Enjoy!If you want new inspiration for your daily meals, try a meal kit from our sponsor Hello Fresh. Get a discount of 1199 DKK on the first 5 meal kits by clicking this link or using the discount code: “gastrofun1199”:
Servings: persons
Moules frites
Delicious, flavorful mussels steamed in white wine and cream, yum!
Equipment
- Santoku Knife
- Deciliter Measure
- Large pot
- Sieve
- Cutting Board
Ingredients
- 1 kg mussels blue mussels
- 1 pcs. Onion finely chopped
- 0.5 pcs. Chili cut into very small pieces
- 2 cloves Garlic finely chopped
- 200 gram White Wine dry
- 100 gram Whipping Cream
- 1 bunch Broad leaf parsley chopped
- 8 pcs. Baked Potato
- Salt
- Pepper
- Olive Oil for frying
Instructions
- The mussels are cleaned, and the open mussels are discarded (if they close when lightly tapped, they are still alive and perfectly fine).
- Onions, chili, and garlic are browned in olive oil in a large pot, give it about 3-4 minutes on medium heat. Add mussels and white wine, and mix everything together.
- Put a lid on the pot and turn up the heat - it should boil - and wait for 5-10 minutes.
- When the mussels open, strain the broth into a smaller pot. Leave the mussels in the large pot with the lid on to keep them warm.
- The broth should now be reduced until you have only 2-3 tablespoons left. Increase the heat, and let it boil vigorously until almost all the liquid has evaporated. This happens relatively quickly, between 5-15 minutes, so keep a close eye to ensure it doesn't boil dry. If that happens, it would be a real shame as everything would be ruined!
- When you are left with 2-3 tablespoons of concentrated stock, add the cream, bring to a brief boil, and season with salt and pepper.
- Everything is mixed together with the mussels and the finely chopped parsley.
- Serve in deep plates with homemade french fries and aioli as sides.
Notes
Important: unopened mussels must always be discarded!