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 moule 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. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
To get a jump start on class, you can preview the ingredients and equipment needed by following this link. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.