- 2 kg of fresh mussels
- 1 chopped onion
- 2 minced garlic cloves
- 1 cup of dry white wine
- 1 cup of fish broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- Chopped parsley
- Salt and pepper to taste
- Potatoes for fries
- Peanut oil for frying
- Rinse the mussels under running water and discard any that are already open.
- In a large pan, melt the butter and add the chopped onion and minced garlic. Sauté over medium heat until the onion becomes transparent.
- Add the mussels to the pan and stir well. Pour in the white wine and fish broth and cover the pan with a lid. Cook for about 5 minutes or until all the mussels have opened.
- Remove the mussels from the pan with a slotted spoon and set them aside. Add the heavy cream to the pan and reduce over medium heat for about 5 minutes or until the sauce thickens.
- Add the mussels back to the sauce and stir well. Adjust salt and pepper to taste.
- Meanwhile, peel the potatoes and cut them into thin slices. Rinse them under running water and dry them well.
- In a large pan, heat the peanut oil to about 175°C. Add the potatoes and fry them for about 5-7 minutes or until they are golden and crispy.
- Drain the fries on paper towels to remove excess oil.
- Serve the mussels with their hot sauce and crispy fries.
- Garnish with fresh chopped parsley and enjoy!
Bon appétit with the typical Belgian dish of moules-frites!