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Moules Frites

Western.Chefs's picture
Ingredients
  Mussels 2 Quart (2 1/4 Liters)
  Egg 1
  Toasted breadcrumbs 1⁄4 Cup (4 tbs) (Or As Needed, For Coating)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Lemon 4
  Lemon wedges 4
  Parsley sprigs 3
  Tartar sauce 2 Tablespoon (Or To Taste)
Directions

GETTING READY
1. Pick and discard mussels with broken shells and any that remain open; they are unsafe to eat.
2. Using a knife, Scrub the mussels and pull away the beards.
3. Clean them thoroughly several times with cold water.
4. Grease inside of a large saucepan.

MAKING
5. Into the greased pan, add 2-3 tablespoons of water and all the mussels.
6. Cover the saucepan with a lid and place over a high heat.
7. Shake and heat for 3-5 minutes until the mussels steam open.
8. Remove the pan from heat and spoon mussels out of the pan.
9. Again, pick and discard any mussels that have remained closed.

FINALISING
10. Remove the mussels out of the shells.
11. Dip mussels in the lightly mixed egg and then roll over the toasted breadcrumbs.
12. In hot oil, deep-fry half of the mussels for 2-3 minutes until golden brown.
13. Drain well.
14. Deep fry the remaining half as well.

SERVING
15. In a plate, place the deep fried mussels.
16. Garnish with lemon wedges and parsley sprigs.
17. Serve hot.
18. Pass the tartare sauce separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Deep Fried
Interest: 
Holiday, Party
Ingredient: 
Clam
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
6

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