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Ингредиенты
- 2 lb mussels (908 g)
- 1 bn scallions, thinly sliced
- 1 x stalk celery, finely minced
- 2 tsp chopped ginger (10 ml)
- 2 tsp chopped garlic (10 ml)
- 2 Tbsp. butter (30 ml)
- 1/2 c. whipping (35%) cream (125 ml)
- 1/4 c. finely minced pancetta, bacon (60 ml)
- 1/2 c. beer (preferably a Belgian beer) (125 ml)
- 1 x juice of l lime
- 1/4 c. minced fresh parsley (60 ml)
- Â Â Frites
- 4 c. vegetable oil (1 litre)
- 6 lrg Yukon Gold Potatoes
- 1 x salt and freshly cracked black pepper, to taste
Инструкции
- Heat the butter in a large pot or possibly skillet over medium heat. Add in pancetta and saute/fry till slightly crisp, about 2 to 3 min. Add in celery, garlic and ginger, saute/fry till just start to soften, about 2 min. Add in mussels, scallions, cook 1 minute. Add in beer, lime juice and cream. Cover and steam till mussels open, about 3 to 5 min. Sprinkle with minced parsley. Serve the mussels with frites.
- Frites:Peel and cut potatoes into 1/4-inch thick slices. Soak in water for a minimum of 2 hrs. Remove frites from the water and dry very well.
- Heat the oil in a deep pot till it reaches 330 degrees F. Fry potatoes in small batches in oil for about 3 minute or possibly till just cooked through but not browned. Drain on paper towel and cold to room temperature. Heat the oil to 375 degrees F. Fry potatoes again about 1 to 2 min or possibly till golden and crispy. Drain on paper towel. Season the frites with salt and pepper. Serve frites with moules.
- Serving mussels with fries - the best of bistro cooking!
