Moules-frites du Nord

Name: Moules-frites du Nord
Total time: 40 min
Yield: Serves 4
Cuisine: Nord
Ingredients: 3 kg (6.6 lb) rope-grown mussels; 1 kg (2¼ lb) frying potatoes; 3 shallots; 200 ml (¾ cup + 1 tbsp) dry white wine; 1 bunch of flat-leaf parsley; 50 g (2 oz) unsalted butter; 1 liter (1 qt) frying oil; 1 tsp freshly ground pepper

Northern French mussels and fries

⏱ 40 minServes 4Medium1,020 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

3 kg (6.6 lb)bouchot mussels
1 kg (2.2 lb)potatoes for fries
3shallots
200 ml (¾ cup)dry white wine
1bunch of flat-leaf parsley
50 g (2 oz)unsalted butter
1liter (1 qt) frying oil
1 tspfreshly ground pepper

3 kg (6.6 lb) bouchot mussels
1 kg (2.2 lb) potatoes for fries
3 shallots
200 ml (¾ cup) dry white wine
1 bunch of flat-leaf parsley
50 g (2 oz) unsalted butter
1 liter (1 qt) frying oil
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot with lid, 8 L (8 qt)

1 deep fryer, 3 L (3 qt)

1 colander, 30 cm (12 in)

1 paring knife

03 — Method

Scrape and wash the mussels in cold water, pull off the beards and discard any that stay open, then drain in a large colander.
Peel the potatoes, cut into even sticks, rinse and dry well in a clean towel to avoid spattering in the fryer.
Heat the frying oil to 150 °C (300 °F) and blanch the fries 7 min without browning, then drain and set aside.
Sweat the chopped shallots in the butter in the large pot, pour in the dry white wine, add the mussels and parsley, cover and cook over high heat 5 min.
Shake the pot halfway through until all the mussels open, then add pepper and discard any that stay closed.
Raise the fryer to 180 °C (350 °F) and fry the fries again 3 min until golden, then salt and serve right away with the hot mussels.