Beth's Easy Moules Frites | ENTERTAINING WITH BETH

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LOOKING FOR THOSE SIMPLY FRIES?
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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
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEnt.... Visit my website! VISIT MY WEBSITE: bit.ly/EWBWebsite

[@lauriieee]

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

[@Ganaha_Celosia_Priskos]

I saw it! It was cute!

[@MsJuliab14]

yup so cute

[@chits28]

So kawaii

[@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 :)

[@EntertainingWithBeth]

Oh wow LOVE that tip! :) thx for sharing!

[@erikaaragon4756]

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! ❤️

[@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

[@EntertainingWithBeth]

Aw you bet Gloria! Sorry it took so long :) But I kept it on my list until mussels were back in season! Enjoy! :)

[@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 :-)

[@baboon500]

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!

[@joanmariepat4221]

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.

[@Cheesecake32437]

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! :)

[@EntertainingWithBeth]

Aw thanks :) Hopefully one day I'll be able to do more than 1x a week.. So glad you enjoy the videos :) Thx for your support!!

[@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.

[@Pluviofille]

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

[@EntertainingWithBeth]

Yay! So glad it was a hit! :)

[@joeruggieroathome]

Beautiful!

[@fashionbyally]

Best recipe yet!!

[@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!

[@TheCandyShow]

One of my fave things to order when out. Now I will be brave and try it at home!

[@EntertainingWithBeth]

Ha! Yes you'll be surprised at how easy it is!

[@angelinawilson2458]

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

[@EntertainingWithBeth]

Angie Wilson aww yay so glad a few were saved! :)

[@c.o.4858]

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

[@googlereviewer1944]

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!

[@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.

[@patriciamurray1184]

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

[@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

[@chenmingting]

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

[@EntertainingWithBeth]

MingTing Chen Yay! So glad you enjoy it :) Thanks for the sweet comment :)

[@elenakhachaturyan8146]

Absolutely delicious! Thank you so much Beth!!!

[@laurabiscaro8135]

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

[@BohistaNordica]

This is great!

[@jpark2568]

Hi Beth, Thank you for this recipe! It was one of our fave meals the first time we went to France. Yum!

[@sherrilalajames]

Love all your videos Beth! So inspiring! And must admit the recipes I've tried we're always a hit at our parties!

[@EntertainingWithBeth]

Aw love hearing that! :) So glad they were a success! :)

[@mandyronald4289]

thank you for showing us this i did it and it tastes much better than restaurante ones thank younvery much

[@EntertainingWithBeth]

YAY! So glad to hear it :)

[@andynites]

LOVE LOVE this! Thank you so much for the recipe. Can't wait to try this at my next dinner party.

[@hannahfindley5605]

Yum!!! Thankyou for sharing that with us!

[@SuperCutechef]

love your channel ,, and i also love your kitchen it has a blast of sunshine to it ,, and it is so beautiful can you take us on a tour in your kitchen ,, i am in love with the big windows ,, please do a tour , thank you

[@EntertainingWithBeth]

Ha yes I keep getting this comment for a tour :) I need to do a few "home improvement" projects first and then yes I'll do a little tour! :)

[@SocksLove]

Muscles, cheater fries, and sangria on Tuesday Beth!!!! My family is so excited :)

[@EntertainingWithBeth]

YAY! That sounds like a great menu! :) Enjoy!

[@johannal5458]

Great recepie!!! Your videos are 👍

[@dioradri]

Wow so informative, in addition to being delicious-looking! Thank you for the tips!

[@PatriciaGG]

Hi Beth! Your Mussels look so good. In Spain, we call them " Mejillones". I make very often another recipe like yours, but i use clams instead of the mussels. Here this dish is called " Almejas a la Marinera" ( sea clams , or something like that). I will do a video with this recipe very soon on my KZbin Channel. I hope you and yours are having a wonderful summer. We have been on the beach for a few days on the north of Spain ( in Santander). Bye Beth, Patricia.

[@howdyrogit]

Great to see another recipe up Beth. Cant wait to try this for Aussie summers :)

[@EntertainingWithBeth]

Yes sorry it's a bit too chilly down there for this one :( Maybe some soups would be better this time of year? :) here are a few of my faves! ENJOY! kzbin.info/aero/PLA8NZSto-k4MTyXXrU8SgE4knPdC9-Ni3

[@howdyrogit]

Oh it just means I'll be prepared for the next seasons dishes :) thank you for the link Beth!

[@EntertainingWithBeth]

howdyrogit Ha! That's so true! :)

[@bghetmiri5736]

OMG! Thnx I'm making this. :) looks good

[@jandabrowski493]

I made your cheater fries, but with sweet potatoes and they were so delicious! I paired it with your Franglais burgers, and it is now a family favorite!

[@johnyannacci4413]

None of the markets in my area, (southeast Connecticut) have Olive Oil and Garlic Oreida French Fries. I happened to have some garlic infused olive oil that I spritzed on the fries and it worked just fine. Also, and I certainly do not want to sound critical because this is a dynamite recipe, a good bread for sopping up the gravy adds immensely.

[@EntertainingWithBeth]

Oh yes some crusty bread is a great way to go too! Funny enough I can't find those fries out here in LA anymore either :( maybe they've been discontinued? :( either way the mussels are still yummy :) So glad you enjoyed!

[@MACTackleBox]

Girlie...you are a gifted genius!! Awesome recipe, can't wait to try it! Hugs from California :)

[@chna1894]

ok this is mouthwatering at 3 am!

[@trchyah]

You are so smart .. thank you for shering i watch you from kuwait ✌

[@coralpetals]

Hi Beth. Thank you so much for your recipes! : ) Feeling in the seafood mood, I tried your shrimp couscous recipe recently and loved it, so I am excited to try this one too. : ) I love your tips about using the first mussel shell to open the others and also about the hand towels. I think I will try this for a small get together of four people and enjoy outdoors on my patio. : ) What drink and dessert would you recommend serving with this? Thank you again.

[@EntertainingWithBeth]

Aw so glad the couscous was a hit! :) Oh this would be lovely on your terrace! For a great dessert I would reco either this one: Beth's Easy Apricot Galette Dessert + Collab with GentlemanBunny! or this would be great too! Beth's Easy Plum Crumble ENJOY!

[@loanandthongthai3416]

I really love your videos! You now have a new subscriber!

[@EntertainingWithBeth]

+Loan and Thong Thai Aww thanks! So glad you enjoy the videos and WELCOME to the channel! :)

[@SprinkleofWilly]

I've never make anything seafood(other than fish) before because it seems like one wrong step, will make you get food poisoning lol maybe I'll make mussels pasta soon. Saw it in supermarket, think it's quite cheap.

[@wow5955]

I also like to add a little bit of lemon juice as a finishing touch to the muscles. :)

[@giamm11]

this looks so appetizing Beth.. we are used to eating mussels very much in italy, especially in summer.. normally when we buy them at a fish shop we can ask them to give a clean for us, so we can skip the brushing part..i don't know if you can get that service too in america.. have a great 4 july Beth, greets!! Gianmarco

[@EntertainingWithBeth]

Aww that's a great service Gianmarco! Leave it to the Italians! You guys always do things right! :)

[@minnahayman2249]

clam chowder please!!!

[@VionyTania]

i ate them before, just like how my Chef/lecturer showed me and my classmates, tasted wonderful :) and, do mussels need to be purged ?

[@MyCCM13]

Second! Looks yummy, love your videos Beth. Could you maybe make a kitchen tour?

[@fractalspace]

Professional looking high quality production. I wonder what kind of camera was used.

[@komongxiong]

Is it okay to eat mussels that are frozen? Really great recipe!! I want to try this!

[@falala5129]

Great video! Can u share a carrot cake recipe?

[@NayukixKisho]

beth, can you make butter chicken ? :D indian way, i love butter chicken but it seems really difficult to make :)

[@crose174]

maybe cooking the parsley is like sofrito. my mil uses sofrito and it goes in first too

[@mrsmommy81]

Oh, my. So they're alive when you cook them? I've never cooked seafood before, but I've worked at a seafood restaurant 15 years ago and they cooked the lobsters when alive. I remember them telling me that it could poison you if you cooked lobster when they aren't alive. Another great looking dish, beth:)

[@agnesagneau7865]

Some tips that weren't mentioned: Putting them in water for too long will actually kill them. I learned this after soaking them for an hour, and coming back to most of them open. Also, if you find any that are open, gently tap it and see if it starts to close. If it does, it's still alive and good.

[@Hanan_Ag]

omg yummmmm I'm so making this!!! But, what can I substitute the wine for? Thank you SO much for your amazing work :)

[@EntertainingWithBeth]

Sure you could use a basic fish stock as well that would be fine :)

[@Hanan_Ag]

sounds great thank you!!

[@mopbuckets4734]

loving your videos, im a new subbie 🙂

[@EntertainingWithBeth]

Aww thanks Paige! So glad you found me! WELCOME to the community! :)

[@mopbuckets4734]

@@EntertainingWithBeth thanks! im glad im here.

[@mervedu]

Beth i Love your recipes, they always turn out so Perfect. Every One loves them. Can you make a chocolate chip muffin recipe? Greats from Germany 😘❤️

[@hops226]

Beth you're amazing!!!! I love this!! I was wondering if you had any fun ideas for a easy going camping menu that doesn't involve hot dogs?

[@EntertainingWithBeth]

Sure! Parts of this menu would be great :) The gazpacho and pasta salad would travel really well :) Beth's Romantic Picnic for 2

[@hops226]

love it!! Thanks Beth!

[@komongxiong]

Do you soak them to allow them to spit out all the sand ?

[@msswen]

Hi Beth! As always, I love your videos! I am wondering if you could (without offending your french relatives ;) ) change the veggie up, say, if I wanted to change the onions into mushrooms or spring sprouts (i know, weird, it's just what I have at hand) before pouring in the wine and adding the mussels? :) Love Sofia

[@EntertainingWithBeth]

Sure you could definitely try that...shhhh I won't tell them :) ha!

[@msswen]

Entertaining With Beth Aw, you reply even when you are on vacation! Love it :D

[@EntertainingWithBeth]

Ha! For sure, while I may go on vacation, the channel never sleeps LOL! :) Sophie

[@msswen]

Entertaining With Beth Love it! Inspired by you I think I am venture out to my backyard to see what I can grow there!!! Please please do a gardening chanel / playlist

[@EntertainingWithBeth]

haha! Yes if there were 34 hours in the day, I'd be on it! LOL!

[@nohelilomeli687]

Brioche bread recipe please!!!!

[@erictavares5330]

Ore-Ida. Oregon-Idaho. Potatoes are the only thing we Idahoans make well...

[@Brancadinevi]

I wanna menus and parties :(( Congrats for the channel... but i realy miss the menus :*

[@EntertainingWithBeth]

I know me too :( Those menu videos are just expensive to produce since it takes a full day of shooting and a week of editing for 1 menu :( But hopefully as this channel grows I will be able to bring them back, or potentially start a crowdfunding campaign to bring them back :) Keep you posted!

[@successtogethercungnhautha7742]

Brancadinevi meeeee ttttttooooooooo ^~^ #samehere

[@MissyBtrfly]

Ma mère prépare des moules fantastiques et très délicieux, elle les ouvre, les nettoie, et puis les farcis avec un mélange d'huile d'olive, cumin, sel, poivron, persil... Au four et puis, Yummy to eat!

[@EntertainingWithBeth]

Ah J'adore ca! Tres bonne idee :)

[@MissyBtrfly]

Ah oui, j'ai oublié, l'ail bien sur. Bon appétit ;)

[@EntertainingWithBeth]

Ah oui! J'imagine ce sera tres bonne avec un peu d'ail :)

[@morism.6241]

Hi, Beth. I can't find fresh mussels around my neighborhood, can I use frozen mussels instead? Will it lose some kind of flavor of the dish?

[@EntertainingWithBeth]

Hmmm I've never seen frozen mussels before? Are they still in their shells? If so I would believe it would work the same :)

[@morism.6241]

Entertaining With Beth i just tried it with frozen mussels today, and it tastes incredible !! but i think fresh mussels may tastes better, haha. anyway, thank you for this amazing recipe.

[@EntertainingWithBeth]

YAY! So glad to know they worked out well! :)

[@ngoc31]

Could you please make French onion soup?

[@EntertainingWithBeth]

Oh yes one of my favorites, enjoy! Beth's Easy French Onion Soup Recipe

[@kaylastone7820]

Beth I have a messed up stomach and my mom has a hard time cooking for me. There's one recipe we made up and it's pork chops in a oven proof pan, put fresh lemon juice, parsley, butter and water. She steams them in a 350 degree oven on bottom rack she flips them when they are half way done. But I need your help. I can't eat anything spicy, I can't have black pepper in my meals anymore. I can't even hardly eat any sweets, I love chocolate and mints but we don't how to incorporate that with very little sweetness. I also need help on savory dishes. Could you please help me. If you need to contact please let me know. Thank you. If you need to know more on what I can and can't eat please don't hesitate to ask.

[@doriansharbison7384]

Hi Beth! I was wondering if I could make this recipe with clams instead of mussels?

[@alyssakalodimos7149]

I've seen you do a lot of sea food dishes as well as poultry but I have a fiancé who loves red meat and more specifically venison. Can I request a woodsy venison dinner for two?

[@emyerovi93]

Hi Beth! I love that recipe but it's actually from Belgium, not France ;)

[@KMusic402]

i love how your sister in law in france was wearing an american flag shirt haha

[@EntertainingWithBeth]

Ha I know! I was wondering if any of you guys would pick up on that :) We are a very "supportive" bunch! Also my French family loves Old Navy so we always load up before heading over each summer, and its usually when Old Navy has their 4th of July collection out so there's always lots of "American" tshirts to choose from Ha!

[@drewjenn9819]

Where's the pancetta?

[@WkcWakka]

Moules-Frites is not from France, but Belgium :)

[@EntertainingWithBeth]

Ha very true! As are the frites :) I should have clarified the origin!

[@mirellda09]

Can kidz eat this?

[@EntertainingWithBeth]

Sure!

[@katieflanagan3713]

Could you please make a chocolate cake?

[@Terinka14]

omg as soon as you said they would suffocate thus they are alive I was so upset.. I guess I couldn't make this dish.... I seriously concider going vegetarian because I just cannot deal with animals dying.. :(

[@supervanessa88]

moules frites are belgian specialty not french :D

[@SantiagoRaga1975]

Double fry your fries!