Moules-Frites! 🇧🇪😍🇫🇷

Moules-frites or mussels and fries is such a great dish to learn how to make. It’s really simple, in fact the fries are what take the most time! For the mussels, there are just a few important things to remember. Prior to cooking, give any open mussels a tap or some slight agitation - if they close, great. If they stay open, discard them, it’s most likely they’re no good. After cooking, discard any mussels that have not opened!
Full recipe
below!
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1. Start with about 1kg of fresh mussels and add to some cold, heavily salted water. Leave the mussels to purge out any excess dirt / sand for 30 mins, then rinse thoroughly in fresh water till it runs clear and set aside
2. Peel 500g of Maris piper potatoes and then using a knife or mandolin, cut into thin slices. Again, rinse till water runs clear, then leave to soak in cold water in fridge for an hour
3. Finely dice up your mirepoix: 2 sticks celery, same amount fennel, leek, 1 shallot, 3 cloves garlic, 2 red chilli’s and ~100g chorizo
4. Add some ev olive oil to a pan, then throw in your chorizo and cook till golden and crispy on med-high ~7 mins
5. Throw in the rest of your mirepoix and sauté 3-4 mins until fragrant. Season, then add in some fresh herbs, I like thyme and bay
6. Throw in your mussels and sauté for 2 mins before deglazing with a nice white wine ~200ml, then cover with a lid and leave to simmer ~3 mins
7. In a separate pan, bring some neutral oil up to 350f - don’t fill pan more than half
8. Remove lid and discard any mussels that haven’t opened, then add 3tbsp crème fraïche + fresh parsley and shake pan to emulsify - kill the heat around here
9. Thoroughly dry your frites, carefully add to the oil and fry till golden and crisp ~5-7 mins
10. Once golden, remove, drain and season with rosemary salt, parmigiano and chives
11. Plate up with a bowl full of mussels, plenty of the braising liquid and a heaped pile of crispy frites
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I could eat this a lot! Feel free to play with the flavours for the mussels. For the perfect fries, prepare ahead of time and once soaked, pat dry and leave in fridge to fully dry ahead of use! Enjoy #notoriousfoodie 🙅🏽‍♂️
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[@ywc378]

Love the longer video. Always looking forward to the towel throwing. You are truly an artist!

[@JanB-_-]

2:36 Good thing the cooker is electric. 💀

[@Mrfallouthero]

Don't listen to these arm-chair cooks, this looks amazing. Those mussels looks so flavorful i can almost taste them through the screen 👍🏽👍🏽👍🏽

[@marzianecci306]

Those mussels are not fresh! When they are open before cooking, it means they are already dead and can cause intoxication!!!

[@postgotham]

2:30 imagine if he was using a gas stove

[@nelsonmira4884]

It would of been the end of his kitchen!

[@trs8696]

seriously the best pairing with chips/fries. it's deservedly famous in France, Belgium, and the Netherlands, but I rarely see it outside that region. Even french restaurants in the USA rarely seem to have it.

[@leogodofnone2706]

Love these long format videos

[@lesyah.2775]

1 million subscribers very soon 🤩 The food is amazing

[@nam-quanggoossens9667]

As a belgian, I’m sad you only cooked your fries once 🥲 We use to cook them twice, this is one of our secrets for good fries

[@kandiblick3822]

❤❤❤...I like this slightly slowed down version to really appreciate your skills and learn what you're doing. Thank you!

[@Rayofsunshine141]

You not learning anything

[@nakodares5982]

These vids are cool but a million better places to learn just FYI

[@kandiblick3822]

@nakodares5982 Yes...I find it interesting that everyone has tweaks to their techniques. His videos are definitely entertaining as well.

[@AisosaEhis-zy6xc]

Huh??​@@Rayofsunshine141

[@virginiedethise6708]

You are a wonderful cook but that s not the way we, Belgian 🇧🇪, cook fries: 1st bath 150 degrees Celsius. Put them out to rest when they are cooked inside (if we squeeze, it is like mash potatoes inside) at this stage the fries don’t have yet brown colour. Second bath 180 degrees to give them the colour and the crispy side. Not too brown otherwise they won’t be smooth inside. And no French flag beside the Belgian 😉 when we talk about moules frites! 😁🇧🇪 (the mussels look really good but not a classic Belgian recipe). These comment is just to share not to be negative. You are a wonderful cook, really ❤

[@lisamosley996]

It really looks very good and would love to try

[@user-rf5dg8br8y]

You are my favorite Chef next to watching Rick Bayless cook. 🙂

[@CaribbeanLife101]

Now that looks delicious! Yum.

[@shimsham9113]

i had something similar in Marseille and it was fantastic! seriously underrated seafood city

[@EmMiller-wu3dy]

Bravo! That was a lot of work.

[@azii-nazii-na]

very very hungry😋

[@TDane685]

While i do love mussels traditionally cooked with white wine, these are fantastic with beer!

[@TheCalmWoodsman]

Love your mise en place! Great skills! Do you use phone for recording or specialize camera?

[@pharidass2442]

I love your content! Incredible stuff, thank you brother 🙏🏼

[@mazewhite8687]

Great video, thanks. 🤩

[@Rayofsunshine141]

a lot of those mussels were open already…., may not be the freshest

[@TripleBarbacoa]

This is actually just a food myth that’s been perpetuated for some reason. It’s normal for them to open when they are still alive.

[@alexpoe6341]

It is true that if they are open and you can open them without much effort they should be discarded. Eating a dead mussel results in vomiting multiple times. If they are open a bit but hard to open with your fingeres they they are still alive and good . Do NOT eat dead mussels.

[@mandachris7146]

@@alexpoe6341you’re absolutely correct

[@nakodares5982]

They can be open, they just have to close when you give them a knock. If then they still don’t close, and won’t, then they’re probably dead

[@Justanopinion301]

Oh stop being an enjoyment thief and just let people enjoy the excellent cooking. We can pick holes in the slightest of things every day but just see it for what it is instead of criticising. The world can be a tough place and we all need a ray of sunshine.

[@ilariatelefono6497]

❤Un genio ❤

[@mandachris7146]

Looks delicious mussels are my favorite shell fish next to raw oysters.

[@chefwinston]

Awesome Job!!! Love it👍🏽

[@ristorantanen5769]

That was delicious My kind of food Tnx!

[@nicolebouvet6290]

🇨🇵 🇨🇵 BRAVOS 👏👏 Nicole🌹

[@ray_dream]

Just made this! Omg so good - I added spaghetti noodles afterward 🤤

[@jensonjenson1521]

great!

[@jaspereerdekens3102]

Bro nearly burned down his house

[@alessandrogori7283]

Nice

[@user-qu9uq4zp3s]

Выглядит, ЧЕРТОВСКИ АППЕТИТНО!!!!👍👍👍👏👏👏

[@WD1271]

you are a beacon of real content in a sea bilge currently infiltrating youtube shorts. Well done sir.

[@m-Mpapp]

Είστε απλά καταπληκτικός!!!!!❤❤❤❤❤❤❤❤❤

[@jakzed]

Always great videos but I miss the music when it's not present.

[@712niji]

Enfin !

[@diegolopezzz18]

Bro must eat once a day damn

[@omargarduno9100]

Para los de LATAM, recuerden que los estadounidenses tienen filtros en sus grifos/lavaplatos, usen agua potable con los mejillones Las papas no hay tanto problema porque se van a freír

[@xtremmoise1231]

Nice ! Great job ! I think Parmesan, chorizo and chilli are too much. But that’s look good !

[@maxl10k]

Is the chorizo not overpowering the taste of the mussels? I want to try this but that was the only thing that made me wonder a bit

[@orpheusbalor8785]

I tried it and i think it depends on people tastebud, me my brother and my grandma can taste both of them perfectly but my mom only taste the mussels and my friend can only taste chorizo. So i think you might have to try and see.

[@sanjemy1]

First time I see chorizo added to that dish, interesting.

[@Hollis_has_questions]

Chorizo is a meat spice, it adds its alluring flavor to many dishes. I love in soup, and now I love it in Moules-frites.

[@Ms_Belle]

Oh man........🤤

[@ThePianoTester]

Hi, great video. Can you link me this cutting board?

[@sandividendo5708]

I, too, prepare mussels frequently at home. The chili and the chorizo have no place in my mussels dish.

[@ludwicknkulu2002]

nice

[@lipurana2]

OOM NAMAHA SHIVAYA ❤

[@amermanc]

Le cozze già aperte sono un segno di non freschezza. Poi si puliscono con una retina di acciaio, quella che si usa per pulire i tegami. Infine venite a mangiare le cozze in Puglia!!!! Qui si che trovate extra fresche ed extra saporite.

[@marzianecci306]

A parte il fatto delle cozze quasi tutte aperte, che sono anche pericolose se mangiate, questa ricetta le cozze le ha distrutte! Chorizo, panna, patate fritte con formaggio....ma viva l'Italia e la sua meravigliosa cucina!!!! Non me ne vogliano belgi e francesi....

[@wsw70]

You did not check the mussels, this is borderline dangerous. First you throw away the mussels that are open. After cooking you throw away the ones that are still closed.

[@nomargins]

I don't think you ate all the French fries. 🤷🏾‍♂️👍🏽👍🏽

[@GRANTTRAUBable]

What pans do you like for Induction?

[@rogerbauer6953]

I just wanted his cutting board 😅!

[@craiggeffert1073]

Don't you have to remove the beards from the mussels?

[@albinowolf8556]

Some come prebearded and some have a lot to remove, he either got lucky or didn't film it

[@donotcomply1628]

Those fries def needed a second drop in the oil.

[@Boustifaille777]

Les frites doivent être cuites en double cuisson

[@pauluap2320]

Come one let’s av it!! 👌🏼

[@RG-gv8ss]

What is the name of the grater you used for those fries . I’ve been looking all over for it , I can’t find it

[@ristorantanen5769]

You mean the Mandolin? Watch out for your fingers

[@RG-gv8ss]

@@ristorantanen5769 y nice little blood on some fries 🤌🏻

[@ciervo_hirsch]

Is a benriner mandoline

[@RG-gv8ss]

@@ciervo_hirsch thank you

[@vitorcavalcante7785]

BOM DIA JOVEM 🇧🇷🇧🇷 LIKE DEIXADO COM SUCESSO

[@Tranvy1]

Helo toi ten tran vy den tu vn xin duoc lam quen cung ban

[@Evinrudeeee]

There is no reason to use an expensive wine to cook.

[@kumphitutsor617]

No music this time?

[@comidaimposibledehacer3375]

Los mejillones ya tienen sabor, no es necesario ponerle tantas cosas: chorizo, patatas, hinojo.... Tenéis que aprender a cocinar como en España, si tocar el producto tanto

[@roreymowatt384]

❤❤❤❤❤

[@khorne74]

Ce sont pas des frites ça. Trop fines, 8mm minimum, et double cuisson.

[@bevitorerrante]

Foscarino Inama 🔝🔝🔝

[@beduin1979]

🤤🤤🤤🤤🤤

[@simonbarber2098]

Fries would have been stone cold

[@user-xv7tr8xj1i]

👍👍

[@SweetAven00]

Are there gf applications bc 😭. I’m a very honest critic and can cook.. 😅

[@Smokinnnn]

The food is great, the cooking is great but seriously i don't get the towl throwing 🤷🏻‍♂️ Keep 'em coming ✌🏽

[@bobxie8634]

I believe he started with doing shorts. In the shorts it was usually some kind of classical music and the end of the short consisted of him finishing his dish (eating it) and throwing the towel at the camera signalling the end of the video. It was his "signature move" something "unique" about his shorts and for a small period of time he suddenly stopped doing it and people felt weird out as if they were missing something. important.

[@Aroundtheworld10211]

Lots of sands,mud , even sh!t in there

[@BloxySteven]

Then don’t watch, simple but impossible

[@antonioromo2452]

But how? I don't understand... So now is fancy to eat burned fries and dead mussels???

[@bobburgher3861]

Aw, love your stuff, but this wouldn't survive for long in Belgium: bin the chorizo, chilli, crème fraiche and cheese; add a splosh of white wine; swap the spuds for bintjes and fry 'em twice in beef fat. And get rid of that frenchfood hashtag. OK, carry on.

[@antoninomenza9437]

Questa volta bocciato

[@desmond2725]

No es por criticar, pero es la receta más aburrida y menos apetitosa que he visto.

[@ristorantanen5769]

No thats not fair Be nice

[@marzianecci306]

Me encuentras de acuerdo, total....receta horrible!

[@marzianecci306]

Yo, pal!!! Watch out for that burning oil spreading all over your stove...that's gross....and dangerous!!!!

[@waylingtons]

Pretty sure he realised and cleaned it up 😂. Clearly see in the video it cuts.

[@chefunagi]

half of those are dead an inedible... gross.

[@bryonseilerXauBry0716]

You don't eat the dead ones

[@CatherineTheLoveCoach]

Those muscles look bad 🤢

[@Scott_Silver]

Why were the mussels open gross, I tried this dish recently and it was great, but yours looks gross

[@TheElunico000]

Not every food is going to be visually appealing. It may not have been his best in your eyes, on his, could be a top 15 maybe even top 10

[@robertholtz]

You’re gross.

[@tantemarianne1677]

Don’t eat muscles, their task is to clean the ocean so therefore all the dirt gets stored in its meat

[@BloxySteven]

Bro is really telling Belgians to stop eating their traditional food 😐

[@user-ik9sd9oh5m]

А если ещё и передернуть, то это независимость😂