Saffron Moules Frites (Mussels & Baked Sweet Potato Fries)

Belgian/French in Brisbane :)

Also known as mussels and french fries (hot chips, whatever)...thank you boyfriend, for knowing so many interesting foods. This one's from Belgium, and it's a keeper...

Serves 2. Time: 1 hour.


  • 1 large sweet potato
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp coriander
  • 1 tsp kosher salt
  • 1 tsp parsley
  • 1/2 tsp smoked paprika
  • 1/4 tsp powdered garlic
  • 1/4 tsp black pepper
  • Moules
  • 1 kg mussels
  • 1/2 cup (1 stick) of butter
  • 2 medium onions
  • 2 sausages (preferrably chorizo, if available), squeezed out of casing
  • 2-3 tsp smoked paprika
  • 1 tsp chili powder
  • 5 garlic cloves, crushed
  • 1 tomato, chopped
  • 1/2 cup water
  • 1/2 tsp saffron threads
  • 1 cup dry white wine
  • 1 lemon, zested and juiced
  • 1/4 cup vinegar (tarragon-infused)
  • 1/2 cup heavy cream
  • Salt/Pepper
  1. Preheat oven to 425F (220C). 
  2. Cut sweet potato into ¼" match-sticks and set in a large bowl. Drizzle olive oil over frites and toss to evenly coat all sticks of sweet potato. Set aside.
  3. In a small bowl combine all frites seasonings and mix thoroughly. 
  4. Place sweet potatoes on a baking rack (a baking sheet is okay too, but the fries don't cook through as even). Sprinkle seasoning mixture on top. Try to arrange sweet potatoes in a single layer so that pieces are not touching each other. Place rack/pan in oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Start the moules about 10 minutes before the fries are done. 
  5. In a large pot, melt the butter over medium heat with onion, sausage, paprika, and chili powder. Sauté until onions are soft. Add garlic and saute for 1-2 minutes over medium heat. Add tomato and saute, stirring frequently for 3-4 minutes.
  6. In a separate small pot, boil water. Remove from heat and steep saffron in the hot water for at least 3-4 minutes. Remove saffron. Add wine, lemon zest and juice, and vinegar to saffron water.
  7. Add the saffron mixture to the large pot and bring to a boil. Toss in the mussels and give a quick stir. Cover and bring to a boil. Once boiling, remove from heat, add heavy cream, salt and pepper (to taste). Serve with fries.

This is a new fav, thanks babe :)


Dr. Drey said...

You're welcome for the new fave... even though you doubted me before I made it ;-)

Megs said...

mussels are a bold "main" ....but i stand pleasantly surprised :) MORE MOOOL FREEE <3

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