물 프리트

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물 프리트
나라 벨기에 벨기에
지역 벨기에와 프랑스 전역
재료 감자, 홍합
감자튀김과 함께 팬에 담긴 홍합.

물 프리트 (프랑스어: Moules-frites (프랑스어: ​[mul.fʁit]]), mosselen-friet) 는 찐 홍합감자튀김을 합한 요리로, 벨기에에서 유래했지만[1] 프랑스에서도 인기가 있는 요리이다. 요리 이름인 '물 프리트'에서 "물" (Moules) 이란 단어는 프랑스어로 홍합을, "프리트" (frites) 란 단어는 감자튀김을 뜻한다. 네덜란드어 이름도 같은 뜻이다.

The portion of moules in Belgian restaurants tends to be one and a half kilograms per person[출처 필요], which can be prepared in several different ways.

역사[편집]

Though Moules-frites are popular in France, it is thought that they originated in Belgium.[2] It is likely that the dish was created by combining mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes which were commonly eaten around the country in winter when no fish or other food was available.[2] This view is supported by a 1781 manuscript, entitled "Curiosités de la table dans les Pays-Bas - Belgiques"[3] (literally, "Gastronomic curiosities in the Belgian Netherlands") which describes how the inhabitants of Namur, Dinant and Andenne around the Meuse River had eaten potatoes, cut and fried, since about 1680.[note 1][1]

Variants[편집]

The ways in which the mussels are cooked in the dish can vary significantly. Here are some of the many variants:

  • Moules marinières: Probably the most common and internationally recognisable recipe,[4] Moules marinières includes white wine, shallots, parsley and butter to cook the mussels.[5]
  • Moules à la crème: Another common recipe, where the stock is thickened with flour and cream.[4]
  • Moules parquées: A dish, probably originating in Brussels, of raw mussels on half a shell, served with a lemon-mustard sauce.
  • Moules à la bière: In this recipe, the mussels are cooked in a sauce containing beer, instead of white wine.[6]
  • Moules à l'ail: The mussels are cooked with garlic.[2]

They can also be served with "Mosselsaus", a sauce that is made with mayonnaise, mustard and vinegar.

Presentation[편집]

As a dish, the moules and the frites are usually served on separate plates so that the fries do not become moist. Often, the moules are served in the pan in the stock used to cook them.

영양[편집]

According to a French nutritionist, the optimum quantity of mussels is one litre, considering their nutritional value and Omega 3 content, but not more than 150 grams of fries.[7] This quantity should contain between 500-600 kilocalories.[7]

인기[편집]

벨기에와 프랑스의 대부분의 레스토랑에서는 물 프리트를 찾아볼 수 있다. TNS의 조사에 따르면, 물 프리트는 20%를 차지해 마그렛 드 카나르드의 21%에 근소한 차이로 밀려나면서 프랑스에서 두번째로 좋아하는 요리인 것으로 확인되었다.[8]

주석[편집]

  1. "Les habitants de Namur, Andenne et Dinant ont l'usage de pêcher dans la Meuse du menu fretin et de le frire pour en améliorer leur ordinaire, surtout chez les pauvres gens. Mais lorsque le gel saisit les cours d'eau et que la pêche y devient hasardeuse, les habitants découpent les pommes de terre en forme de petits poissons et les passent à la friture comme ceux-ci. Il me revient que cette pratique remonte déjà à plus de 100 années."

출처[편집]

  1. Malgieri, Nick. A National Obsession: Belgium's Moules Frites. saveur.com. 2011년 11월 13일에 확인.
  2. Culinary Encyclopedia: Moules-frites. www.ifood.tv. 2 December 2012에 확인.
  3. (프랑스어) Moules - frites. 2 December 2012에 확인.
  4. Mussels. visitbelgium.com. 13 November 2012에 확인.
  5. Blanc, Raymond. Moules marinières. bbc.co.uk. 13 November 2012에 확인.
  6. Belgium: Moules-frites. Where the food is. 13 November 2012에 확인.
  7. (프랑스어) Qui peut faire la peau à la " moules-frites " ?. La Voix du Nord. 13 November 2012에 확인.
  8. (프랑스어) Le magret de canard, plat préféré des Français, devant les moules-frites. 《Les News Nutrition》. news.doctissimo.fr. 2012년 12월 2일에 확인.