Moules Frites
Moules Frites. It is officially the start of 4th of July weekend and a long weekend to celebrate !! One of our favorite beach weekend dishes is mussels and French fries classically known as the French dish Moules Frites. We cooked the mussels in a creamy white wine sauce with parsley and red pepper flakes. Served them alongside crispy French fries and of course a glass of white wine. Happy 4th of July weekend guys !!
First day of 4th of July weekend was not exactly a beach day…so you know what that means. Lots of cooking…because if you can’t go to the beach, you might as well eat good food and drink fun cocktails am I right?! So we are making the best of the weather and cooking some fun appetizers and doing a little bit of grilling. Because what's 4th of July weekend without grilling?
One of the appetizers we made were these fun and super beachy Moules Frites, a French inspired dish that we have been dying to try. You guys, this one of those super easy appetizer dishes or dinners, whatever you prefer, that is PERFECT at the beach. When you’re just feeling an extra beachy, summery seafood dish this could definitely satisfy the craving.
We have so much more exciting dinners planned for the weekend. Plus, lots of fun plans for the 4th !! What are you guys doing to get the holiday weekend started?!
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 large shallot; chopped
1 garlic clove; chopped
2 pounds mussels
1/2 cup white wine
1/2 cup heavy cream
salt and pepper
red pepper flakes
chopped parsley
For the Frites
3 - 4 russet potatoes; peeled or unpeeled and cut julienne style
1/4 cup olive oil
salt and pepper
Directions
In a medium size pot, heat the olive oil and the butter. Add the shallots and garlic. Sauté for a few minutes. Add the mussels and wine then cover the pot. Let them steam for a few minutes until all the mussels have opened.
Remove the mussels from the pan with a slotted spoon. Add the cream to the pot. Let it simmer for a few minutes until thickened and reduced a bit. Add salt, pepper, and red pepper flakes to taste. Add the mussels back to the pot with the parsley. Toss with the sauce.
Place the potatoes in a large bowl. Sprinkle with salt and pepper. Drizzle with the olive oil and toss to coat. Place on a baking sheet in line with parchment paper and transfer to a 425 degree oven. Cook for 15 - 20 minutes. Remove from oven and flip the potatoes over. Return to the oven and cook for an additional 10 - 15 minutes or until crispy.
