Moules frites with green salad – a classic from our kitchen

There is something special about moules frites. A dish that is both simple and generous at the same time. Here we serve it with homemade fries, a green salad with acidity and freshness, and mussels steamed in rosé, butter and herbs. It is a dish where few ingredients are allowed to stand out clearly.

We use Danish, line-caught mussels, fresh vegetables and our own vinegars to balance the acidity. This gives a clean, clear taste. Exactly how we like it in our kitchen.

Time: 45 minutes excl. soaking potatoes | Difficulty: Medium | Servings: 4

Ingredients

French fries

• 1 kg potatoes, preferably agria
• Coarse salt for the cooking water
• Neutral oil for frying

Moules or mussels

• 2 kg fresh line-caught mussels
• 2 shallots
• 2 cloves garlic
• 2 carrots
• 1 stalk celery
• 100 g celeriac
• 1 sprig of thyme
• 1 bunch parsley
• 2 tablespoons CARDENAU extra virgin olive oil
• 100g butter
• 4 dl CARDENAU rosé
• Freshly ground pepper
• CARDENAU Champagne-Ardenne vinegar for tasting

Green salad

• 1 head of crisp lettuce (e.g. romaine or heart lettuce)
• 1 head bitter lettuce (e.g. Christmas lettuce)
• 1 tablespoon Merlot vinegar
• 1 tablespoon Champagne-Ardenne vinegar
• 4 tablespoons CARDENAU olive oil
• Salt and freshly ground pepper

How to do it

The day before - French fries

Step 1
Cut the potatoes into sticks and soak them in cold, salted water overnight. This will draw out the starch and make them crispier.

Next day - French fries

Step 1
Boil the potato sticks in fresh, lightly salted water until they are almost tender. Let them steam dry completely.

Step 2
Heat the oil to 140°C and fry the potatoes for 3-5 minutes until set but not coloured. Let cool.

Step 3
Fry the potatoes again at 180°C just before serving until golden and crispy. Taste before adding salt as they have already absorbed some of the salt.

Moules - mussels

Step 1
Clean the mussels thoroughly under cold water. Discard any that do not close when tapped lightly, as well as any that are damaged.

Step 2
Cut the carrots, celeriac and celery into small cubes. Chop the shallots, garlic and parsley (keep the stems and leaves separate).

Step 3
Heat the olive oil and butter in a large saucepan. Sauté the onion, garlic, carrot, celery, celeriac, thyme and parsley stalks over medium heat for 4-5 minutes without colouring.

Step 4
Pour in the rosé and let it simmer for a few minutes.

Step 5
Add the mussels and a generous grind of pepper. Cover and steam for 4-5 minutes. Do this in several batches if necessary, so that all the mussels have room.

Step 6
Remove the mussels. Reduce the stock until it is more concentrated and creamy. Season with Champagne-Ardenne vinegar, salt, pepper and a little extra butter if desired.

Step 7
Place the mussels back in the stock, add the chopped parsley and gently stir everything together.

Green salad

Step 1
Rinse and dry the lettuce thoroughly. Tear it into bite-sized pieces.

Step 2
First add the vinegars and season with salt and pepper. Then stir in the oil. A simple dressing with freshness and balance.

Serving

Arrange the mussels in large bowls and spread the stock generously over them. Serve the fries piping hot on the side and a bowl of green salad with acidity and freshness. It's a dish that brings the table together and is as much an atmosphere as a meal.

Because taste starts with what you choose.