Moules frites with green salad
Scan the QR code to open the recipe on mobile.
Mussels and fries is a timeless classic: fresh mussels, crispy fries – and with us served with a fresh green salad à la Cardenau.
Francis and Victor Cardenau use Danish, hand-harvested mussels, fresh vegetables and a generous splash of rosé and butter – simple ingredients that together find just the right balance of flavor.
Servings
: 4
servings
Ingredients
2
kg
fresh, Danish hand-harvested blue mussels
2
shallots
2
cloves
garlic
2
carrots
1
stalk
celery
100
g
celery root
1
sprig
thyme
1
small bunch parsley, finely chopped
2
tbsp
extra virgin olive oil - in the video it's from CARDENAU
100
g
butter
4
dl
rosé - in the video it's from CARDENAU
Freshly ground pepper
Champagne-Ardenne vinegar to taste - in the video it's from CARDENAU
1
kg
firm potatoes, preferably agria
Coarse salt for cooking water
Neutral oil for deep frying
1
head
crisp lettuce (e.g. romaine or butter lettuce)
1
bitter lettuce (e.g. red chicory)
1
tbsp
merlot red wine vinegar - in the video it's from CARDENAU
1
tbsp
Champagne-Ardenne white wine vinegar - in the video it's from CARDENAU
4
tbsp
extra virgin olive oil - in the video it's from CARDENAU
1
tsk
Dijon mustard - in the video it's from CARDENAU
Salt and pepper
Avoid screen shutting off
Instructions
Fries – start the day before
Step 1/5
Cut the potatoes into sticks and place them in cold, salted water overnight.
Step 2/5
Boil the potato sticks in fresh, lightly salted water until they are almost tender. Let them steam dry completely.
Step 3/5
Heat the oil to 140 degrees and fry the potatoes for 3-5 minutes until they have formed a crust without taking on color. Remove them and let them cool.
Step 4/5
Tip: This can be prepared well in advance and frozen.
Step 5/5
Just before serving: fry the potatoes again at 180 degrees until they are golden and crispy. Taste them before salting – they have already been salted from both soaking and blanching. Tip: The potato variety is crucial. Agria is a good choice as it produces crispy and airy fries.
Mussels
Step 1/7
Rinse the mussels thoroughly under cold water. Discard any that are open and don't close with a light tap, as well as damaged mussels. Remove any beards if necessary.
Step 2/7
Cut the carrots, celery root and celery into small dice (brunoise) and finely chop the shallots and garlic. Finely chop the parsley and set it aside for later.
Step 3/7
Heat olive oil and butter in a large pot. Sauté the shallots, garlic, carrot, celery, celery root, thyme and parsley stems over medium heat for 4-5 minutes, without letting the vegetables take on color.
Step 4/7
Add the rosé and let it simmer for a couple of minutes.
Step 5/7
Add the mussels to the pot along with a generous grind of pepper. Cover and steam for 4-5 minutes until the mussels open. You can do this in several batches.
Step 6/7
Remove the mussels and reduce the liquid slightly so it becomes more concentrated and creamy. Taste and adjust with Champagne-Ardenne vinegar, salt, pepper and possibly a little extra butter.
Step 7/7
Return the mussels to the liquid, add the chopped parsley and gently toss everything together.
Green salad
Step 1/3
Rinse and spin both the crisp lettuce and bitter greens and tear them into bite-sized pieces.
Step 2/3
Whisk together the vinegars, mustard, salt and pepper. Whisk in the olive oil to make a smooth vinaigrette and taste for acidity.
Step 3/3
Toss the salad in the dressing just before serving.
Francis Cardenau is one of Denmark's most acclaimed chefs. He is a former Michelin chef and president of Bocuse d'Or Denmark. He is also behind several iconic restaurants including Kommandanten, Le Sommelier, and MASH.
Today, his son Victor Cardenau carries on the family's passion for gastronomy through the brand CARDENAU.
Read more
Discover more recipes
View all
