Moules-Frites! 🇧🇪😍🇫🇷
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- Опубликовано: 16 окт 2024
- Moules-frites or mussels and fries is such a great dish to learn how to make. It’s really simple, in fact the fries are what take the most time! For the mussels, there are just a few important things to remember. Prior to cooking, give any open mussels a tap or some slight agitation - if they close, great. If they stay open, discard them, it’s most likely they’re no good. After cooking, discard any mussels that have not opened!
Full recipe
below!
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1. Start with about 1kg of fresh mussels and add to some cold, heavily salted water. Leave the mussels to purge out any excess dirt / sand for 30 mins, then rinse thoroughly in fresh water till it runs clear and set aside
2. Peel 500g of Maris piper potatoes and then using a knife or mandolin, cut into thin slices. Again, rinse till water runs clear, then leave to soak in cold water in fridge for an hour
3. Finely dice up your mirepoix: 2 sticks celery, same amount fennel, leek, 1 shallot, 3 cloves garlic, 2 red chilli’s and ~100g chorizo
4. Add some ev olive oil to a pan, then throw in your chorizo and cook till golden and crispy on med-high ~7 mins
5. Throw in the rest of your mirepoix and sauté 3-4 mins until fragrant. Season, then add in some fresh herbs, I like thyme and bay
6. Throw in your mussels and sauté for 2 mins before deglazing with a nice white wine ~200ml, then cover with a lid and leave to simmer ~3 mins
7. In a separate pan, bring some neutral oil up to 350f - don’t fill pan more than half
8. Remove lid and discard any mussels that haven’t opened, then add 3tbsp crème fraïche + fresh parsley and shake pan to emulsify - kill the heat around here
9. Thoroughly dry your frites, carefully add to the oil and fry till golden and crisp ~5-7 mins
10. Once golden, remove, drain and season with rosemary salt, parmigiano and chives
11. Plate up with a bowl full of mussels, plenty of the braising liquid and a heaped pile of crispy frites
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I could eat this a lot! Feel free to play with the flavours for the mussels. For the perfect fries, prepare ahead of time and once soaked, pat dry and leave in fridge to fully dry ahead of use! Enjoy #notoriousfoodie 🙅🏽♂️
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#moulesfrites #easyrecipe #easyrecipes #french #frenchfood #datenight #comfortfood #dinnerideas #dinnertime #dinnerparty #homecooking #homemade #cookingtime #cookingtime #asmrfood #seafood #pescatarian #shellfish #seafoodboil #friese
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Love the longer video. Always looking forward to the towel throwing. You are truly an artist!
1 million subscribers very soon 🤩
The food is amazing
Don't listen to these arm-chair cooks, this looks amazing. Those mussels looks so flavorful i can almost taste them through the screen 👍🏽👍🏽👍🏽
Those mussels are not fresh! When they are open before cooking, it means they are already dead and can cause intoxication!!!
Dude didn’t even know that wet fries can’t go in oil. He’s not good.
seriously the best pairing with chips/fries. it's deservedly famous in France, Belgium, and the Netherlands, but I rarely see it outside that region. Even french restaurants in the USA rarely seem to have it.
It's a specialty in Belgium but for authenticity I'd recommend only getting them in the northern side of the country close to the sea (for obvious reasons).
As a belgian, I’m sad you only cooked your fries once 🥲 We use to cook them twice, this is one of our secrets for good fries
❤❤❤...I like this slightly slowed down version to really appreciate your skills and learn what you're doing. Thank you!
You not learning anything
These vids are cool but a million better places to learn just FYI
@nakodares5982 Yes...I find it interesting that everyone has tweaks to their techniques. His videos are definitely entertaining as well.
Huh??@@Rayofsunshine141
Love these long format videos
i had something similar in Marseille and it was fantastic! seriously underrated seafood city
2:30 imagine if he was using a gas stove
It would of been the end of his kitchen!
You are a wonderful cook but that s not the way we, Belgian 🇧🇪, cook fries: 1st bath 150 degrees Celsius. Put them out to rest when they are cooked inside (if we squeeze, it is like mash potatoes inside) at this stage the fries don’t have yet brown colour. Second bath 180 degrees to give them the colour and the crispy side. Not too brown otherwise they won’t be smooth inside. And no French flag beside the Belgian 😉 when we talk about moules frites! 😁🇧🇪 (the mussels look really good but not a classic Belgian recipe). These comment is just to share not to be negative. You are a wonderful cook, really ❤
2:36 Good thing the cooker is electric. 💀
Would also be pretty ugly if it was electric. It’s an induction(which ig is also electric) stove.
Love your mise en place! Great skills! Do you use phone for recording or specialize camera?
a lot of those mussels were open already…., may not be the freshest
This is actually just a food myth that’s been perpetuated for some reason. It’s normal for them to open when they are still alive.
It is true that if they are open and you can open them without much effort they should be discarded. Eating a dead mussel results in vomiting multiple times.
If they are open a bit but hard to open with your fingeres they they are still alive and good .
Do NOT eat dead mussels.
@@alexpoe6341you’re absolutely correct
They can be open, they just have to close when you give them a knock. If then they still don’t close, and won’t, then they’re probably dead
Oh stop being an enjoyment thief and just let people enjoy the excellent cooking. We can pick holes in the slightest of things every day but just see it for what it is instead of criticising. The world can be a tough place and we all need a ray of sunshine.
While i do love mussels traditionally cooked with white wine, these are fantastic with beer!
Now that looks delicious! Yum.
I love your content! Incredible stuff, thank you brother 🙏🏼
So Thanks. From Bruxelles. ❤. Claude. 😋🤙
That was delicious
My kind of food
Tnx!
Bravo! That was a lot of work.
Looks delicious mussels are my favorite shell fish next to raw oysters.
Awesome Job!!! Love it👍🏽
Great video, thanks. 🤩
Выглядит, ЧЕРТОВСКИ АППЕТИТНО!!!!👍👍👍👏👏👏
It really looks very good and would love to try
Just made this! Omg so good - I added spaghetti noodles afterward 🤤
I remembered a Russian proverb: "The best fish is sausage."
❤Un genio ❤
You are my favorite Chef next to watching Rick Bayless cook. 🙂
Είστε απλά καταπληκτικός!!!!!❤❤❤❤❤❤❤❤❤
Is the chorizo not overpowering the taste of the mussels? I want to try this but that was the only thing that made me wonder a bit
I tried it and i think it depends on people tastebud, me my brother and my grandma can taste both of them perfectly but my mom only taste the mussels and my friend can only taste chorizo. So i think you might have to try and see.
Always great videos but I miss the music when it's not present.
very very hungry😋
🇨🇵 🇨🇵 BRAVOS 👏👏
Nicole🌹
It looks delicious 😋
Hi, great video. Can you link me this cutting board?
you are a beacon of real content in a sea bilge currently infiltrating youtube shorts. Well done sir.
Enfin !
Para los de LATAM, recuerden que los estadounidenses tienen filtros en sus grifos/lavaplatos, usen agua potable con los mejillones
Las papas no hay tanto problema porque se van a freír
Nice ! Great job ! I think Parmesan, chorizo and chilli are too much. But that’s look good !
What pans do you like for Induction?
Bro nearly burned down his house
You did not check the mussels, this is borderline dangerous.
First you throw away the mussels that are open. After cooking you throw away the ones that are still closed.
great!
What is the name of the grater you used for those fries . I’ve been looking all over for it , I can’t find it
You mean the Mandolin?
Watch out for your fingers
@@ristorantanen5769 y nice little blood on some fries 🤌🏻
Is a benriner mandoline
@@ciervo_hirsch thank you
Nice
I, too, prepare mussels frequently at home. The chili and the chorizo have no place in my mussels dish.
Le cozze già aperte sono un segno di non freschezza. Poi si puliscono con una retina di acciaio, quella che si usa per pulire i tegami. Infine venite a mangiare le cozze in Puglia!!!! Qui si che trovate extra fresche ed extra saporite.
A parte il fatto delle cozze quasi tutte aperte, che sono anche pericolose se mangiate, questa ricetta le cozze le ha distrutte! Chorizo, panna, patate fritte con formaggio....ma viva l'Italia e la sua meravigliosa cucina!!!! Non me ne vogliano belgi e francesi....
Oh man........🤤
Don't you have to remove the beards from the mussels?
Some come prebearded and some have a lot to remove, he either got lucky or didn't film it
First time I see chorizo added to that dish, interesting.
Chorizo is a meat spice, it adds its alluring flavor to many dishes. I love in soup, and now I love it in Moules-frites.
Bro must eat once a day damn
I don't think you ate all the French fries. 🤷🏾♂️👍🏽👍🏽
Ce sont pas des frites ça. Trop fines, 8mm minimum, et double cuisson.
Les frites doivent être cuites en double cuisson
I just wanted his cutting board 😅!
OOM NAMAHA SHIVAYA ❤
No music this time?
Those fries def needed a second drop in the oil.
Los mejillones ya tienen sabor, no es necesario ponerle tantas cosas: chorizo, patatas, hinojo.... Tenéis que aprender a cocinar como en España, si tocar el producto tanto
nice
There is no reason to use an expensive wine to cook.
Helo toi ten tran vy den tu vn xin duoc lam quen cung ban
Are there gf applications bc 😭. I’m a very honest critic and can cook.. 😅
🤤🤤🤤🤤🤤
❤❤❤❤❤
👍👍
Come one let’s av it!! 👌🏼
Foscarino Inama 🔝🔝🔝
BOM DIA JOVEM 🇧🇷🇧🇷 LIKE DEIXADO COM SUCESSO
The food is great, the cooking is great but seriously i don't get the towl throwing 🤷🏻♂️
Keep 'em coming ✌🏽
I believe he started with doing shorts. In the shorts it was usually some kind of classical music and the end of the short consisted of him finishing his dish (eating it) and throwing the towel at the camera signalling the end of the video. It was his "signature move" something "unique" about his shorts and for a small period of time he suddenly stopped doing it and people felt weird out as if they were missing something. important.
You sont need to clean the starch that hard core from the fries...its not rice...some starch is actually good...gives more flavour
The fries are way too crispy
I’ve never heard that as a thing before
@@bendaniels967 hahaha
no such thing
@@amogernebula3983 you want rock hard potato sticks or crispy exterior soft/fluffy interior?
@@Thaustralia those are far from reaching that point
But how? I don't understand... So now is fancy to eat burned fries and dead mussels???
the fries aren't burnt and those mussels weren't dead
please go do watch something else since you clearly don't know shit about food
Fries would have been stone cold
Aw, love your stuff, but this wouldn't survive for long in Belgium: bin the chorizo, chilli, crème fraiche and cheese; add a splosh of white wine; swap the spuds for bintjes and fry 'em twice in beef fat. And get rid of that frenchfood hashtag. OK, carry on.
No es por criticar, pero es la receta más aburrida y menos apetitosa que he visto.
No thats not fair
Be nice
Me encuentras de acuerdo, total....receta horrible!
Yo, pal!!! Watch out for that burning oil spreading all over your stove...that's gross....and dangerous!!!!
Pretty sure he realised and cleaned it up 😂. Clearly see in the video it cuts.
Should never clean a vegetable or a froot after cutting it should be done before cutting
Questa volta bocciato
It is considered as Duck food from where I come :S
Lots of sands,mud , even sh!t in there
Then don’t watch, simple but impossible
That's why he washed them 3 times sir
he washed them several times nga
half of those are dead an inedible... gross.
You don't eat the dead ones
Fries is not Belgium it's French
There are “french fries” which are from Belgium and then “frites” which is being cooked and are from france
@@bozo_1183 dumbass french fries was cooked in Paris. And fries=frites
Fries are originally from Belgium. The term "French" was given by Americans to refer to the really thinly sliced fries. The Belgian ones are way thicker or sometimes even flat. @@you_noob55.
@@timv17 Fries are 100% French in 1800 Donuts seller got the ideas to cut potatos and fries them around the "Pont-Neuf" so you have TOTALLY WRONG! Dumbbass.
@@timv17 American we know you are not really smart.
What a mess
Don’t eat muscles, their task is to clean the ocean so therefore all the dirt gets stored in its meat
Bro is really telling Belgians to stop eating their traditional food 😐
i assume vegetables are also dirty since plants eat soil?
Those muscles look bad 🤢
А если ещё и передернуть, то это независимость😂