Moules-Frites Recipe

Springtime comes to Belgium and with it... moules-frites.

After months of cold and rain, the promise of warmer weather and more frivolous times ahead is heralded with this brasserie classic. Big pots with piles of steaming mussels sit perched on terrasse tables alongside traditional Belgian frites (chips). Happy punters sit and devour the mussels in their droves, the connoisseurs among them dexterously using one of the empty shells as a pincer to pick out other mussels. Black-aproned waiters scurry back and forth between the tables, picking up bowls of discarded shells as they go.

Locals and tourists alike vie for the best outdoor spots in cafés and restaurants. When in Brussels, spend a morning walking the medieval streets around the Grand Place before heading to a brasserie on one of the leafier, less touristy squares - Chatelain, Sainte-Catherine or Saint-Gilles - for a long and relaxing lunch.

Ingredients (1-2 people)

1 kg mussels (cleaned and debearded)

2 sticks of celery (chopped)

2-3 shallots (chopped)

2 garlic cloves (chopped)

Handful of fresh parsley (chopped)

25cl white wine

20g butter Pepper

500g potatoes (peeled and cut into chips)

1-2L unrefined beef tallow or cooking oil

Preparation (1h)

1. Clean and debeard the mussels (instructions below) and set aside. This can take a while so patience is a virtue...

2. For the chips, the traditional way to cook them according to the Belgian Frietmuseum (yes, it's a thing!) is to dry them thoroughly after slicing. Then pre-cook them in beef tallow at 130-140C (6min). Remove and leave to rest (10min). Cook them a second time at 165-170C for 3min. Remove and season with salt.

3. In a saucepan on medium-high heat, melt the butter and add the celery, shallots and garlic. Leave to sweat (5min). Add the wine and let the alcohol evaporate (2min). Add the mussels and cover (3-4min). Uncover and add the parsley and pepper. The mussels are naturally salty so no extra salt is needed. Stir everything well and serve immediately.

Cleaning and debearding mussels: Use a stiff brush or blunt knife to scrub the mussels and remove any dirt, grit and barnacles. Pull out the strand of hair from the mouth known as the 'beard'. Mussels are of course still alive when buying fresh, so clean them under cold running water (keeping them submerged in water will kill them). Tap each mussel gently and discard any that do not close.

TIP 1: Discard any mussels that have not opened during cooking.

TIP 2: Enjoy with a glass of crisp Belgian white wine or one of the thousands of local beers.

TIP 3: Have plenty of crusty bread handy to mop up the delicious broth.