Beth's Easy Moules Frites | ENTERTAINING WITH BETH

MORE GREAT RECIPES FOR ELEGANT ENTERTAINING!

LOOKING FOR THOSE SIMPLY FRIES?

MOULES A LA VIVIENNE + CHEATER FRITES!
Serves 4

MOULES:
2 ½ pounds (1130 g) of fresh mussels
2 tbsp (30 g) salted butter
¼ cup (60 ml) parsley, minced (+1 tbsp (15 ml) for garnish)
1 cup (150 g) white onion, diced
1 cup (240 ml) dry white wine (muscadet, pinot grigio, chardonnay)
1 tbsp (15 ml) heavy cream

"CHEATER" FRITES
1 ½ lbs (680 g) of frozen fries (Highly recommend the Ore Ida country style Simply Fries with olive oil and salt)
1 quick drizzle of olive oil
1 tsp (5 ml) Herbs de Provence
½ tsp (2.5 ml) Maldon sea salt to garnish

METHOD:
To clean. Place mussels in a large bowl of water and rub them together to remove any sand. Then drain and repeat. Remove the beards off the mussels and place mussels in a colander. Discard any that are already opened. It means they are "dead" and NOT SAFE to eat.

Keep them in the colander, placed in a bowl underneath to catch any more water that drain, and pop in the fridge until ready to use.

20 mins before you are ready to eat, prep your "frites". Take the frozen fries place them single layer on a pan, toss with a good drizzle of olive oil and 1 tsp (5 ml) of herbs de provence. Give them a good toss and pop in a 425F oven. Set the timer for 10 mins. At that point flip them and toss around so they brown on all sides. Set the timer for another 5 mins. And go start on the mussels.

In a large stock pot melt the butter and parsley. Add the onion and cook until soft and fragrant. Add the wine and cook for 1-2 mins until alcohol mellows.

At this point, turn your fries again and set the oven to 200F to keep them warm and allow them to crisp up.

Then go back to your stock pot and add the mussels and place the lid on and cook for 5-6 mins or until or the mussels have opened. Discard any that haven't opened. And stir in 1 tbsp (15 ml) of heavy cream. Leave them in the pot to "hang out" while you get the fries ready.

Place the fries in individual bowls or gratin dishes and sprinkle with the Maldon sea salt. Place a portion of fries at each table setting.

Then serve the mussels with a slotted spoon into shallow bowls, and top with some of the sauce and garnish with fresh parsley.

Add a large bowl to the table for collecting shells. Serve with a light French wine like Muscadet or Sauvignon Blanc

ABOUT THIS CHANNEL

[lauriieee]

did anybody else notice that cute mussle scrubbing turtle?? it's adorable! ^~^

[altruistin]

You made them! Thank you so, so much. The waiting was worth it. I am heading to the store right now. Thank you for fulfilling my request. Love from Austria,
Gloria

[erikaaragon]

Beth! 🌸🌸🌸
Last week I made your Tarte Tatin recipe and it was amazing! Today we used your tips to grow strawberries and tomatoes. 🍓🍅Also your tip about using soft ties to train the tomatoes helps us realize why our jasmine plant was starting to die in some places. We had used the thin plastic ties and it was being strangled. 😕 We replaced the ties and I'm hoping it gets better soon. ☺️ For dinner we made this recipe and it was also amazing!! You're a wonderful woman and thank you so much for sharing so many wonderful tips in the kitchen and the garden!!! I'm so glad I found your channel! ❤️

[eboniacaera]

When my mother cooks mussels she cleans them by taking two mussels and then using them as a "brush" you could say to clean one another. It seems to work for her and is safer than using a knife :)

[Cheesecake]

Finally another video! Once a week to me is not enough, Beth! Especially when all your videos are really entertaining! I'm gonna try this recipe soon! :)

[sobmath]

Hi! I'm watching you from Belgium and I just found your channel, I love it ! 
How you cook is so diverse !

Mussels are a belgian recipe too (not french).
To prepare the mussels and give them more flavor, you can add celery and carrots cut into rings :-) (The cream isn't necessary). And you can also vary the tastes: garlic sauce, tomato sauce, ...

Do you think you could make the belgian recipe "Waterzooi" ? 
(I'm sorry if I made language mistakes in my comment...)

Mathilde, from Belgium :-)

[baboon]

I'm going to make this later today for lunch. Can't wait!!

[andynites]

Tried your recipe today and it was a hit! So simple, yet delicious. Thanks!

[joanmariepat]

My family is Belgian and we all love mussels but I've never served them at a dinner party. Thanks for the tips. I really love the dish towel tip too.

[chenmingting]

This is such a great channel for all kinds of dishes. Really enjoy watching it!

[Pluviofille]

Dear Beth
I made your crème brûlée recipe it was parfait!
Thank you for it ❤️

[Laura.v.b]

I have never had mussels before. You would think I would have living on a island nation. This looks tasty & I am very tempted to give this a go.

[DCMCNYY]

I absolutely love mussels, and it's great to see how simply they can be made. I never thought to pair them with fries. It looks super easy and also gluten free for the celiac member of my family. Will have to try this!

[c.o.]

It's 10:48 pm and I'm watching this! I should go to sleep by the way this video made my mouth water the whole time! I might try this tomorrow :D

[Namispage]

Quel beau travail !! Awesome as usual Beth ! :) ...Can you once do a Home tour? Seeing your dining space I think you have a great sense of decoration too ... A bientôt

[laurabiscaro]

how cute is that little brush of yours?? *-* lol
this dish looks craaaazy beautiful!

[patriciamurray]

Hey Beth, i love mussels and fries, thanks for the recipe. 

[angelinawilson]

This video was so helpful! My dad came home with a bag of mussels and don't know how to prepare them. Unfortunately he left them in the plastic bag all day but with Beth's tips I was able to save some of them! Yay! Thank you Beth! Xoxo

[Spellboundwitch]

As always, very well explained, everything looks delicious and it is easy to make and affordable, so congratulations for this lovely recipe and video.

[googlereviewer]

Very good guide re mussels and wine choice- covers all the points, yet succinct and with good explanations. The only way to make proper French fries though is to double fry them rather than bake!