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Moules Frites

Moules Frites
© Joerg Lehmann
Home Food & Drinks Recipes Cooking Moules Frites

Moules Frites

Seafood

A classic bistro dish: fresh mussels with fries. Our recipe comes with extra flavour.

Tim Raue

Mussels:

Ingredients
1 kg mussels
1 l fish stock
100 g carrots
100 g celery
100 g leek
100 g onion
2 handful garlic
50 g butter
2 tablespoon(s) ginger

The final touch:

Ingredients
100 ml cider
1 tablespoon(s) green Tabasco
1 organic lime (juice and grated zest)
1 ml olive oil
1 ml lemon oil
1 teaspoon(s) parsley, chopped
2 teaspoon(s) tarragon
2 teaspoon(s) chervil
2 teaspoon(s) ginger
pepper
  • Clean the mussels under running water and check that all are closed. Do not use opened specimens.
  • Finely dice the vegetables and sauté in the butter. Add the mussels and the ginger and let them steam briefly.
  • Deglaze with cider and add Tabasco, fish stock and lime and cook for 10 minutes.
  • Add the oils and herbs, season with a little fresh pepper if necessary and serve immediately. Serve with french fries and saffron mayonnaise.
Tim Raue
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