Moules Frites by Laurent Mariotte
- Total time
- 35 min
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Cook
15 min
Total time
35 min
Ingredients
Ingredients
- 4 l 4 l of culhot mussels
- 35 cl 35 cl dry white wine
- 1 1 bouquets of parsley
- 4 4 large shallots
- 1 gousse 1 clove of garlic
- 1 1 branches of celery with leaves
- 1 1 butter nut
- 600 g 600 g potato
- 1 l 1 l sunflower oil
- fine salt
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Method
- 1
Wash and peel the potatoes and cut them into fries. Reserve them in hot salty water. Drain them and dry them in a towel.
- 2
Heat the oil for the first frying at 140/150°C. Dive the fries 3 minutes and drain them. Increase the temperature to 180°C.
- 3
Meanwhile, chop the parsley, celery, shallots and garlic. Add the butter to the pan. Pour the white wine and reduce to 2/3 with the aromatic filling.
- 4
Wash the mussels quickly under a fillet of water and add them to the jumper, then cover them for the time they open.
- 5
When the oil is 180°C, dip the fries. As soon as they are golden, drain them on absorbent paper and salt them immediately. Enjoy the mussels with your fingers.
Source : marmiton
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