Belgian Mussels and Fries Recipe

Ingredients (for 4 people)

For the mussels

• 2 kg fresh mussels
• 2 onions
• 2 shallots
• 2 garlic cloves
• 1 celery stalk (optional)
• 30 g butter
• 25 cl dry white wine
• 1 bunch of fresh parsley (chopped)
• 1 bay leaf
• 1 sprig of thyme
• Salt and pepper (to taste)

For the fries

• 1.5 kg firm-fleshed potatoes (preferably Bintje)
• Frying oil (sunflower oil or beef tallow for a more authentic version)
• Fine salt

Preparation (40 to 50 minutes)

???? 1. Preparation of the fries

Peeling and cutting the potatoes

1. Peel the potatoes and cut them into sticks (about 1 cm thick).
2. Rinse them under cold water to remove excess starch, then dry them thoroughly with a clean kitchen towel.

First fry (blanching)

1. Heat the oil to 150°C (300°F) in a deep fryer or a large pot.
2. Fry the potatoes in small batches to avoid dropping the oil temperature.
3. Cook for 5 to 6 minutes (the fries should be cooked on the inside but still pale in color).
4. Remove them with a slotted spoon and place them on paper towels to drain.

Second fry (to crisp them up)

1. Increase the oil temperature to 180°C (350°F).
2. Fry the potatoes a second time, in small batches, for 3 to 5 minutes until they are golden and crispy.
3. Drain them on paper towels and season immediately with fine salt.

???? 2. Preparation of the mussels

Cleaning the mussels

1. Rinse the mussels under plenty of water, removing any dirt or broken shells.
2. Scrub the shells if necessary and remove any beards (byssus) sticking out.
3. Drain the mussels in a colander.

Preparing the aromatic garnish

1. Peel and finely chop the onions, shallots, and garlic.
2. Cut the celery into small pieces.

Cooking the mussels

1. In a large pot (or Dutch oven), melt the butter over medium heat.
2. Add the onions, shallots, garlic, and celery. Sauté for 3 to 5 minutes without browning.
3. Add the thyme, bay leaf, parsley, and white wine. Bring to a boil.

Cooking the mussels

1. Add the mussels to the pot, cover, and cook over high heat for 5 to 7 minutes, shaking the pot occasionally (this helps distribute the heat and ensures the mussels open evenly).
2. Once all the mussels are open, they are ready to be served.
3. Taste the broth and adjust the seasoning with salt and pepper if necessary.

???? 3. Plating and serving

1. Serve the mussels directly in their cooking pot or in large deep bowls.
2. Accompany them with crispy, hot fries, and offer classic Belgian sauces like homemade mayonnaise, tartar sauce, or Andalusian sauce.
3. Don't forget to provide small bowls for empty shells and finger bowls for clean hands!

???? Chef’s Tips

• Authentic Belgian fries are fried in beef tallow for unmatched flavor and crispiness.
• Do not overcook the mussels, as they will become rubbery.
• For a more indulgent version, you can add a bit of fresh cream to the mussel broth before the end of cooking.