Sunday, March 9, 2008

Moules & Frites

Is there anyone who doesn't like moules and frites?
Get 1 -1.5 lbs of moules per person. Throw out any that don't close when you tap them. Scrub them clean and de-beard them.
Saute some celery and shallots in unsalted butter in a pot until soft, about 5 minutes. Add the moules, about a cup and a half of white wine, some thyme, parsley and a bay leaf. Bring to a boil and cook for about 5 minutes.
Scoop the moules into a bowl. Add blue cheese to the sauce and stir until melted. Ladle over the moules and serve with crusty bread and frites.

Now doesn't that look delicious?

That's Laurie's famous aioli.

See all the photos here.
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