In this episode of The Chef’s Pantry, Anna Rossi reveals us her scrumptious strategy to making ready Moules Frites, a nationwide dish of Belgium made up of mussels and potatoes.
Anna says whilst you might consider summer season because the season of seafood, Moules Frites is finest served within the winter.
To kick issues off, Anna’s professional strikes for selecting the perfect mussels, her “spa tip” for sharpening them up, and an excellent broth to wash them in.
Subsequent, we’re on to the frites. (You may’t have Moules Frites with out the french fries, proper? ) Anna shares a trick on slice the potatoes, and use an air fryer to get the fries good.
She finishes them off with a sprinkle of salt and rosemary and a selfmade aioli dipping sauce.
To finish the dish? A glass of bubbly. What might be higher than that?
Watch the entire Chef’s Pantry episode above and tell us you probably have any Moules Frites tweaks to share!
