Moules-Frites

Moules-Frites

Moules-Frites meaning mussels and fries is chewy and creamy with a side of crunch.
cooking time imageCooking time - 30 mins
serves imageServes - 2
difficulty imageDifficulty - not too tricky

Ingredients

  • 1kg fresh mussels 
  • 3 large spring onions
  • 1 large shallot
  • 1 carrot
  • 2 garlic cloves 
  • 1 fresh red chilli
  • 1 bunch thyme
  • handful flat-leaf parsley
  • 100ml olive oil
  • about 150ml dry white wine 
  • 1 tsp Pernod
  • 2 tbsp fresh cream

 

For the chips

  • 2 large potatoes
  • 3 tbsp plain flour
  • ½ tsp cayenne pepper
  • oil 

Method

  • Thinly slice the vegetables. Remove the seeds from the chili and dice it. 
  • Add some oil to your Whatever pan then stir-fry the vegetables with the thyme. Do so until the vegetables are wilted. 
  • Add in the mussels and shake so that it is even in the pan. Cover with the lid and cook for 2 minutes. 
  • Uncover the pan and pour in your white wine of choice and Pernod. Stir then cook for another 2 minutes with the lid on. 
  • Place a large colander in a bowl and tip the mussels and vegetables into the center, draining it from the sauce. Set aside both.
  • Cut the potatoes into chip-like strips. Coat with flour and cayenne pepper. 
  • Deep fry in a bath of oil. 
  • Pour the strained liquid into the pan to reheat it. Stir in the fresh cream and whole parsley leaves.
  • Return the mussels and vegetables to the pan and reheat. 
  • Once warm, it is ready to serve. 

Ingredients

  • 1kg fresh mussels 
  • 3 large spring onions
  • 1 large shallot
  • 1 carrot
  • 2 garlic cloves 
  • 1 fresh red chilli
  • 1 bunch thyme
  • handful flat-leaf parsley
  • 100ml olive oil
  • about 150ml dry white wine 
  • 1 tsp Pernod
  • 2 tbsp fresh cream

 

For the chips

  • 2 large potatoes
  • 3 tbsp plain flour
  • ½ tsp cayenne pepper
  • oil 

Method

  • Thinly slice the vegetables. Remove the seeds from the chili and dice it. 
  • Add some oil to your Whatever pan then stir-fry the vegetables with the thyme. Do so until the vegetables are wilted. 
  • Add in the mussels and shake so that it is even in the pan. Cover with the lid and cook for 2 minutes. 
  • Uncover the pan and pour in your white wine of choice and Pernod. Stir then cook for another 2 minutes with the lid on. 
  • Place a large colander in a bowl and tip the mussels and vegetables into the center, draining it from the sauce. Set aside both.
  • Cut the potatoes into chip-like strips. Coat with flour and cayenne pepper. 
  • Deep fry in a bath of oil. 
  • Pour the strained liquid into the pan to reheat it. Stir in the fresh cream and whole parsley leaves.
  • Return the mussels and vegetables to the pan and reheat. 
  • Once warm, it is ready to serve. 

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