MOULES FRITES Recipe from BELGIUM - Cooking with Kids

Belgian moules frites (mussels and fries) are a perfect recipe to introduce my three year old son to the flavors of this delicious European country on our latest international cooking with kids adventure. Too bad Sam is only interested in the fries (and with ketchup, no less!) and the bonus waffle!!

Belgium is a delicious place - they are known for chocolate, beer, waffles, and of course, moules frites.

You can find mussels and fries in France and Germany, of course, but I think most can agree this is an iconic Belgian dish. The words moules and frites are both French words, which is one of three official languages of Belgium.

Mussels were originally thought of as a food for the poor, much like lobster and oysters. Due to their abundance in the North Sea (which is connected to Belgium through a series of canals and rivers), mussels became a popular wintertime bowl of proteins. They are steamed with some sort of liquid (usually white wine, beer, or Pernod).

If you've never tried mussels, you must! When done right, they are plump and meaty with a slight briny flavor and they take on the notes of whatever vegetables, herbs, and liquid they are steamed in.

Frites are said to be more popular in Belgium than they are in France. Although Sam disagrees, we should probably be calling the stuff we eat with burgers Belgian fries rather than French fries. And along with pairing them with mussels (the light brininess of the mollusks pair perfectly with the crisp greasy potatoes), Belgians love to dip their fries in an array of sauces - variations of mayonnaise is the most popular, but ketchup, mustard, and others are acceptable.

In Belgium, they most often use bintje potatoes, which have a high starch content and are perfect for crisping up in fat. Yukon Gold are an adequate substitute.

The fries also must be fried in animal fat. Beef tallow is the most traditional, but we used lard (since we had some from our Belarus experiment). Also, it is important to slice the fries thick by hand, completely dry them, and then fry them twice. The first fry is at a slightly lower temperature and then after they rest, they are fried at a higher temperature until brown and crisp. Tossed with salt and served hot, they are absolutely amazing!!

RECIPE:
INGREDIENTS:

Mussels (Moules):
4 pounds mussels cleaned, scrubbed, and debearded
4 tbspn butter
1 onion sliced
1 leek sliced
2 celery ribs sliced
1 fennel sliced
2 shallots sliced
2 bay leaves
4 sprigs of thyme
1 cup white wine
ground black pepper

Frites (Fries):
2.5 pounds potatoes bintje or Yukon Gold
1/2 cup beef tallow or lard
salt to taste

INSTRUCTIONS

Mussels (Moules):
After you clean and scrub the mussels, heat butter in large pot. Once melted, add onions and celery and cook over medium until they start to soften.

Add fennel and shallots, mix well and cook for a few minnutes.

Add mussels, bay leves, and thyme sprigs. Increase heat to medium high.

Cover and cook for 2-3 minutes. You might want to shake the pot once or twice.

Add white wine, black pepper, and bring to boil. Cover again and cook.

Shake occasionally.

Cook for 3-5 minutes or until the mussels have mostly opened.

Fries (Frites):
Wash and scrub potatoes. Peel them if you like.

Slice the potatoes into long thick sticks and put on paper towels to dry thoroughly. Add some salt to draw out the excess moisture.

Melt beef tallow or lard in a large pot or fryer, Make sure to bring the fat up to 280° F before adding the fries.

Add potatoes (but do not overcrowd) and fry for 5-6 minutes without moving.

Drain the fries after they have become a bit golden and soft. Allow them to cool.

Heat the fat again to 350°F this time. When hot enough, add the fries back in for a second fry. Cook for about 3-4 minutes until browned. Shake the pot to keep them from sticking.

Drain them again and add them into a big bowl.

Salt them to taste and eat hot with a side of mayonnaise or your favorite dipping sauce.

TIMESTAMPS:
Introduction to Belgium: 0:00
To jump straight to the cooking: 1:50
Moules (Mussels) - 1:50
Dad Jokes - 2:03
Frites (Fries): 3:54
The Finished Dishes: 5:20
Sam's Food Review: 5:43
Bonus Clip: 6:52

CONNECT WITH US:

[EatThisNY]

Thanks for watching! What's your favorite dipping sauce for Belgian frites?

[boranblok]

As a Belgian I'd have to say you made it perfectly with what you have on hand. I would suggest more lard so the fries can "swim" but without a dedicated deep frier (where you can reuse the fat a few times) this feels a bit wasteful.

[paradiso]

I love your videos and your boy is adorable! I just have one comment, the interaction between the two of you is very slow and then the instructional portion of the recipe is too fast. Regardless of what video is yours I am watching I have to rewind multiple times. You include great facts and I would love if everyone can appreciate the research you put into the dish you’re making without having to backtrack. Thank you!

[AllahDoesNotExist]

You should only cook halal because otherwise Allah will not permit you or your son to enter Jannah.