Belgian fried mussels, the traditional recipe

Method

1. 1

   Start by cleaning your moulds by removing filaments that exceed on the sides with a knife. Meanwhile, prepare your aromatic base: sauté the chopped onion, celery cut into small pieces and garlic crushed in hot butter. Add your bouquet and let the flavors grow. Once the onion becomes translucent, pour the white wine to deglaze the bottom of the pot. Add your mussels, cover and cook for about 10 minutes. When they open, it's a good sign! Sprinkle with fresh chopped parsley, mix well and remove from heat. Peel your potatoes and cut them into regular fries. Immerse them in water for 5 minutes to remove excess starch, making them more crispy. Dry them thoroughly with a towel. Dip the fries into the hot oil at 140°C for about 8 minutes. They must not yet be golden at this stage. Remove them and let them cool completely. Dip the fries into the oil at 180°C for an additional 8 minutes. This time they will become golden and crispy. Get them out and smack them generously. Place your crispy fries on a plate, pour the mussels with their tasty sauce over them, and enjoy your favourite Belgian classic while it's still hot!

Nutrition

calories

620 kcal

fatContent

28 g

fiberContent

4 g

sugarContent

4 g

sodiumContent

820 mg

proteinContent

32 g

cholesterolContent

95 mg

carbohydrateContent

42 g

saturatedFatContent

7 g

unsaturatedFatContent

21 g

Indicative values from the source, for the original recipe.

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