Mussels and fries got a humble start as abundant working-class food around Belgium, keeping fishing villages fed throughout the winter. In this class Jay Guerrero will update the classic as you make moules frites with coconut milk and witbier to eat alongside crispy twice-cooked fries and homemade spiced mayonnaise. Jay will teach you how to properly de-beard and prep mussels for their delicious broth. Make sure to bring a bowl for your discarded mussel shells and don’t be afraid to eat with your hands!
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.