Asian-Flavoured Moules Frites

This recipe for Moules Frites is my Asian take on the Belgian classic dish. Fresh mussels are steamed in a light and clean broth, flavoured with crushed spices.

Course Appetizer, Main Course

Cuisine Asian, Belgian

Prep Time 30

Cook Time 5

Total Time 35

Servings

Calories 522kcal

Author Michelle

Ingredients

1 ½ lbs fresh mussels cleaned and de-bearded
1 tablespoon vegetable oil or olive oil
2 shallots minced
5 cloves garlic minced
1 tablespoon fennel seeds crushed
1 tablespoon coriander seeds crushed
1 teaspoon Sichuan peppercorns crushed
2 tablespoon Shaoxing wine
½ teaspoon sea salt or to taste
¼ teaspoon black pepper or to taste
1 lime juiced
2 tablespoon cilantro chopped plus extra for garnish
½ lb cooked French fries

Instructions

Heat up 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat.
Add in the shallots and garlic and sauté for 2-3 minutes, until slightly softened.
Add in the crushed fennel seed, coriander, and Sichuan peppercorns.
Stir until the spices release their aroma.
Add in Shaoxing wine to deglaze the pot and season with salt and pepper.
Add the mussels in and cover with a lid.
Steam for 3-4 minutes over medium-high heat, shaking the pan from time to time, until all the shells have opened up.
Remove the mussels with a slotted spoon and transfer to a dish.
Return the pot to the stove, and cook until the 50% of the liquid has evaporated.
Add in lime juice and chopped cilantro.
Remove from heat, pour the sauce over the mussels, and garnish with extra cilantro.
Serve with French fries.

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