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 when you could consider summer season because the season of seafood, Moules Frites is greatest served within the winter.
To kick issues off, Anna’s professional strikes for selecting one of the best mussels, her “spa tip” for sharpening them up, and an impressive 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 how you can slice the potatoes, and how you can use an air fryer to get the fries excellent.
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 may very well be higher than that?
Watch the whole Chef’s Pantry episode above and tell us when you’ve got any Moules Frites tweaks to share!
