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.
Ingredients
- Frites
- 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
- Preheat oven to 425F (220C).
- 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.
- In a small bowl combine all frites seasonings and mix thoroughly.
- 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.
- 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.
- 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.
- 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 :)
2 comments:
You're welcome for the new fave... even though you doubted me before I made it ;-)
mussels are a bold "main" ....but i stand pleasantly surprised :) MORE MOOOL FREEE <3
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