Moules frites består af muslinger dampet med hvidvin og fløde, oftest serveret med sprøde pommes frittes (eller bare “pomfritter”) og aïoli hvidløgsmayonnaise.
De hvidvinsdampede muslinger er meget lettere at lave, end man skulle tro! Her serveres de med sprøde fritter af søde kartofler og en god, hjemmelavet aïoli.
Hovedret til 4 personer
Forberedelse 30 min /I alt 50 min
INGREDIENSER
Dampede muslinger
- 2 kg blåmuslinger
- 2 løg
- 3 fed hvidløg
- 1 spsk. smør til stegning
- 4 dl hvidvin
- 2 dl piskefløde
- saft af 1 citron
- salt og friskkværnet peber
SØDKARTOFFEL-FRITTER
- 1 kg søde kartofler
- 2 spsk. olivenolie
- salt
TIL SERVERING
- aïoli*
- 1 håndfuld bredbladet persille
- groft brød
* Find min opskrift på hjemmelavet aïoli lige her.
SØDKARTOFFEL-FRITTER
Skrub eller skræl de søde kartofler, og skær dem ud i fritter. Fordel dem på en bageplade med bagepapir, vend dem i olivenolie, og drys med salt. Bag fritterne sprøde i en 175° varm ovn i ca. 40 minutter.
Rengør muslingerne
Sortér de åbne muslinger fra, og bank dem mod vasken. Lad dem ligge et par minutter, og hvis de lukker sig, er de stadig friske og kan bruges. Kassér de muslinger, der forbliver åbne.
Rengør muslingerne ved at til at trække ”skægget”, der sidder på den ene side, af alle de lukkede muslinger. Skyl muslingerne til sidst grundigt, evt. med en lille børste eller svampe.
Dampede muslinger
Hak løg og hvidløg fint, og steg det i smør i en stor gryde. Tilsæt hvidvin, fløde, citronsaft, salt og peber. Tilsæt muslinger efter et par minutter. Læg låg på, og lad muslingerne dampe i ca. 5 minutter. Ryst gryden et par gange, så muslingerne rodes rundt, og de alle åbner sig. Drys retten med grofthakket persille, og servér med sødkartoffelfritterfritter, aïoli og groft brød.
Moules frites – White wine steamed mussels with fries
Moules frites is a French bistro classic, but most of all the dish actually reminds us of Aarhus.
Mejlgade, the small, busy street in the center of Aarhus, hides some of the city's most popular eateries. Here you can find French bistro food, and the classic moules frites, steamed mussels with French fries, is a year-round favorite at several of the small restaurants.
When we first decided to recreate the French hit, we were convinced it would be a difficult task. However, it turned out that we were terribly wrong, because just a short time after we had picked up a bag of mussels from the fishmonger, a pot of beautiful mussels was on the dining table.
TIP: Also try this French-inspired recipe for crepe with ham, cheese and egg.
Sweet potato fritters for moules frites
In this recipe, the mussels are served with sweet potato fries, as we absolutely love their sweet taste with aioli – but you can easily use regular potatoes instead. Other root vegetables like parsnips, beetroot, carrots or similar are also super delicious.
Homemade aioli
Aioli is a mayonnaise made from olive oil and flavored with lots of garlic. It tastes wonderful with everything from meat, seafood and vegetables or as a dip for fries or warm bread. And of course it is a must when making moules frites!
Making homemade aioli is super easy if you use a hand blender. Put all the ingredients in a container – wroom-wroom – and then you have the most delicious creamy texture. Find my recipe for homemade aioli right here.
More recipes with aïoli
Quinoa-breaded salmon with parsnip fritters & toasted aioli
Salmon with pesto crust
