Moules Frites

Moules Frites

© Joerg Lehmann

Moules Frites

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.