Smoked Moules Frites takes a classic mix of mussels and fries and adds a smoky twist. Mussels, white wine sauce, leeks and crispy frites.
Smoked Moules Frites
Rated 5.0 stars by 1 users
Food:
Fish
Cuisine
Belgian
Serves:
1 to 2 people
Prep Time:
10 min
Cook Time:
15 min
Moules frites is Belgium’s national dish, but this recipe has a smoky twist. Usually mussels are done on the stove top and the steam from the closed pot cooks them. For this recipe, the mussels are cooked in the Alchemy smoker, with the top of the pot open to make sure the mussels get hit with that smoke flavour. Mussels take no time at all to cook, so you want the sauce to be pretty much cooked before the mussels go in. The sauce is made with leeks, garlic, shallot, white wine and a bit of crème fraîche. Moules Frites are not supposed to be soupy but still have a nice sauce to it. Once the mussels are open, you know they’re done and can be pulled out of the smoker. What’s great too, is that your spoon is basically the mussels; when you break open the mussels you get some of that sauce and can eat them straight out of the shell – so tasty. What’s also great is that you can dip your crispy fries into whatever sauce you don’t pick up with the mussels and you won't want to waste any of that delicious sauce.
Enjoy!
By:Chef Matt Basile
Ingredients
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1lb PEI mussels
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1 russet potato
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1 tbsp olive oil
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1 leek, white part only
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2 shallots
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3 cloves garlic
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½ lb butter
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120ml white wine
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1 tbsp fresh thyme
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½ lemon
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Black pepper
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1 tbsp crème fraiche
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Canola oil for frying
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Italian parsley, for garnish
Instructions
Set the smoker to 425F.
Clean your mussels if needed and discard any dead ones.
Chop your leek, shallots and mince the garlic. Place a cast iron pot on the plancha and add 1 tbsp of olive oil, then the leeks, shallots and garlic. Cook 2-3 minutes. Chop your fresh thyme and add to the pot. Melt your butter and add it to the leeks, shallot and garlic, mix and allow to cook and soften, stirring occasionally. Once softened, add in the wine, stir and allow to reduce. Squeeze in the juice from half a lemon and then add the mussels. Mix. Place the pot, uncovered in the smoker and let cook about 10 minutes.
Chop your russet potato into matchstick fries. Add to the plancha with oil. Keep cooking and adding oil, flipping midway, until the fries are cooked through, crispy and golden brown.
Remove the mussels from the smoker and mix. Add in the crème fraîche and stir until incorporated. Transfer the mussels into a shallow bowl.
Season your frites with salt and remove from the plancha and place on top of the mussels. Garnish with Italian parsley leaves and Maldon salt.