How to make authentic Moules frites

These are the crown jewels of  Belgian cuisine: Moules frites. A steaming pot of mussels and piping hot fries. And we'll show you how it s done. Et voila: moules a la mariniere. The Belgian capital Brussels is home to  hundreds of restaurants serving up the dish. Among the most well-known,  sister establishments Chez Leon   and Aux Armes de Bruxelles,  operating for more than a century. Chef Callenaere cooks up hundreds of  kilos of mussels and fries each week. The magic starts with freshly rinsed  mussels and a few ingredients: Butter ,salt and pepper, celery, and onions. It s roughly 800 grams of mussels per person. And don't forget! Around half-way through Shake up the pot to make  sure the mussels cook evenly. Meanwhile chef Callenaere preps  the side dish. The world might   know these crispy treats as French  fries, but this chef has a message. In Belgium, fries are usually cooked  in beef tallow and in two stages: First at140 degrees Celsius for 4 to 5 minutes,   then again at 190 degrees for a further 4 minutes. Before they're tossed with sea salt. And the finishing touch: Brussels love of mussels was cultivated in the  1950s with the advent of paid vacation days. City workers who could visit  the coast for a few days of   fun returned longing for a taste of the seaside. And these restaurants, were ready  to cater to locals new tastes. Most mussels served up here in the  capital are still sourced from the   North Sea around Belgium and the Netherlands. These days, you can find moules  frites in Brussels all year round,   but fishmonger Veronique Vermeulen says the  standard varies depending on the season. The best quality of mussels - you eat  them in October, November, December,   January and then for us - we fishmongers - we  only eat them during that short lapse of time. She carries out vigorous product inspections. To check the quality of a mussel you have to open  it up - like this one, see it s nice! It's pink   and it's fleshy. The sweeter the mussel, the better,   Veronique says. And there's a way for  professionals like her to check quickly. And this is how we eat it - raw! Mussels are also sometimes sourced from Spain. They were once seen as a simple and  cheap dish for the masses. But over   the years they've become a more  sought after and expensive choice. Back at the restaurant, a portion of  moules frites will set you back more   than 30 euros. But the price tag  isn't deterring these customers. Every time we're in Brussels we  always try and at least to have   some mussels seeing as they're the typical dish. I m just a fan of mussels  and it's as easy as that,   and that's a very special place with a  long tradition and the food is very good. And they're not the only ones.  Manager Thierry Scheers has   welcomed some distinguished guests over the years. At this table we ve served  the former queen of Belgium,   madame Hillary Clinton, some jazz men,  but I tell you: everyone is very welcome! Customers here can also sample famous local beers.   But it s the moules frites which make  mouths water...beloved by Belgians. Moules Frites - popular all over  Europe - but a match made in Belgium.

Channel: DW Food

Views: 224,783

Keywords: moules frites, how to cook mussels, moules marinières, belgian food, moules frites recipe, moules-frites (food), moules frites how to eat, moules frites belgium, belgian food recipes, how to cook moules frites, moules-frites, moules, frites, moules mariniere recipe, moules mariniere, belgian fries, french fries, belgian food must try, brussels, belgium, brussels restaurants, mussels and, mussels and fries, DW, DW Food, Deutsche Welle, Deutsche Welle food

Id: xpU1bxTQN7s

Length: 5min 19sec (319 seconds)

Published: Sat Apr 15 2023