Add a classic Belgian dish to your culinary repertoire with guidance from Nick Calias, Culinary Director at the Lyons Group. The talented chef (a Certified Executive Chef, no less) is taking to Boston magazine’s Instagram on Thursday, August 27th at 4:00pm to walk viewers through the ins and outs of making Moules Frites (that’s mussels and fries if you don’t happen to parlez francais). His version (ingredients outlined below) incorporates classic Belgian flavors with Stella Artois, smoked bacon, apple and fennel. Grab the ingredients and cook along, or just tune in and enjoy your Stella, to see how it’s done. Of course, if you don’t feel like cooking you can always book a table at Rochambeau (part of the Lyons Group family where Calias oversees the menu) to give their Frenchified version a whirl. Watch online here or make a reserve a table here and let someone else do the de-bearding.
Ingredients:
1 LB cleaned PEI Mussels- washed, beards removed
3 TBSP sliced garlic
1 TBSP butter
1 each minced shallot
1 oz julienne fennel (shave fronds)
2 tsp sherry vinegar
1 oz diced apple
1 c Stella Artois
2 oz diced bacon
TT fresh ground pepper
1 tsp crushed red pepper
1 oz chopped parsley
1 oz chives
1 ea egg yolk
2 oz crème fraiche
TT salt & pepper
8 ea Russets Potatoes
1 gl blend oil for frying
