Moules Frites
Moules Frites
© Joerg Lehmann
Moules Frites
© Joerg Lehmann
Mussels:
Ingredients
1
kg
mussels
1
l
fish stock
100
g
carrots
100
g
celery
100
g
leek
100
g
onion
2
clove
garlic
50
g
butter
2
tablespoon
ginger
The final touch:
Ingredients
100
ml
cider
1
tablespoon
green Tabasco
1
organic lime (juice and grated zest)
1
ml
olive oil
1
ml
lemon oil
1
teaspoon
parsley, chopped
2
teaspoon
tarragon
2
teaspoon
chervil
2
teaspoon
ginger
pepper
- Clean the mussels under running water and check that all are closed. Do not use opened specimens.
- Finely dice the vegetables and sauté in the butter. Add the mussels and the ginger and let them steam briefly.
- Deglaze with cider and add Tabasco, fish stock and lime and cook for 10 minutes.
- Add the oils and herbs, season with a little fresh pepper if necessary and serve immediately. Serve with french fries and saffron mayonnaise.
