Photograph of the finished Moules-frites

France · Vẹm hấp bia ăn khoai tây chiên Moules-frites

Moules-frites

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green mussels Green mussels 2 kg
  • Photograph of Lager beer Lager beer 720 ml
  • Photograph of Celery Celery 240 g
  • Photograph of Onion Onion 2
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Potato Potato 1.2 kg
  • Photograph of Oil Oil 1.2 l
  • Photograph of Parsley Parsley 80 g
  • Photograph of Mayonnaise Mayonnaise 160 g
  • Photograph of Black pepper Black pepper 12 g

Method

  1. 1 Wash the mussels, remove the antennae, and discard any that have open mouths that don't close when tapped.
  2. 2 Cut the potatoes into 1 cm strips, soak them in water for 15 minutes, fry them once at 150 degrees for 6 minutes, then let them cool.
  3. 3 Sauté the onions and celery in butter for 6 minutes, then pour in the beer and bring to a boil.
  4. 4 Pour the mussels into the pot, cover and shake the pot, steam for exactly 5 minutes; the mussels are cooked when they open their shells, steaming longer will shrink the meat.
  5. 5 Fry the potatoes a second time at 190 degrees for 3 minutes until golden brown and crispy.
  6. 6 Sprinkle parsley and pepper over the mussels, and serve with fries and mayonnaise.

With an appliance

  • Air fryer 45 min

    Replace steps 2 and 5 for the potatoes: steam in a hot air pot at 200 degrees for 20 minutes, shake the basket three times, spray with 15 ml of oil; the mussels remain steamed on the stove.

Start cooking