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Belgian Mussels & Chips:
Moules-frites

What's the big idea?

This is a popular Belgian dish, regarded by some as the national dish of Belgium.

Shopping List

Here's the list of what you need:

  • For the chips:
    • 2 large potatoes, peeled and cut into thin strips
    • ¼ teaspoon salt
    • Oil for deep frying
  • For the mussels:
    • 1kg fresh mussels
    • 1 large onion, peeled and finely chopped
    • 1 large shallot, peeled and finely chopped
    • 2 garlic cloves, peeled and crushed
    • 1 teaspoon chopped fresh thyme
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh chervil (optional)
    • 50ml olive oil
    • 150ml dry white wine

What To Do

  • Rinse the potato strips in salted water. Heat a deep fat fryer to 325F/160C. Place the fries/chips in the fryer and cook for 4-5 minutes or until cooked through
  • Remove from the heat and leave to cool
  • Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any "beards". Discard any that smell strongly, look dry or are open
  • Place the chopped onion, shallot and garlic in a large saucepan with the olive oil, and gently fry over a low to medium heat for about 5 minutes
  • Add the chopped herbs
  • Add the washed mussels to the pan and cover with dry white wine. Bring slowly to the boil, then simmer gently whilst stirring
  • Continue simmering until the mussels have opened - discard any that do not open. This will take between 2 to 5 minutes
  • While the mussels are cooking, turn up the deep fryer to 375F/190C
  • Salt the fries/chips and add them back to the oil for around 1 minute until golden and crispy
  • Serve the mussels and chips in separate large bowls for your guests to dip into

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