Moules-Frites
The Bistro Favorite – White Wine & Cream Mussels
Master the art of the perfect Moules-Frites at home.
Achieving the perfect mussel requires quick, high-intensity steam—the specialty of The Whatever Pan. Its cast aluminium body retains incredible heat, while the deep-seated glass lid traps moisture to ensure every shell opens perfectly in minutes. By using the pan to first sauté the aromatics and then emulsify the wine and cream, you build layers of flavor that the mussels absorb as they steam. Paired with our hand-cut, cayenne-dusted fries, this dish offers a professional balance of creamy, chewy, and crunchy textures that will transport your dining table straight to a Parisian brasserie.
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Serves
2
Course
Main
Prepare
15 mins
Cooks
15 mins
1kg/35oz fresh mussels, cleaned and de-bearded
150ml/5fl oz. dry white wine
2 tbsp fresh double cream
1 tsp Pernod (optional, for aniseed depth)
1 large shallot & 3 spring onions, thinly sliced
1 carrot, finely diced
2 garlic cloves, minced
1 fresh red chilli, deseeded and diced
1 bunch fresh thyme & Handful flat-leaf parsley
Olive oil, for sautéing
For the chips:
2 large floury potatoes (like Maris Piper)
3 tbsp plain flour
½ tsp cayenne pepper
Oil, for frying
1 The Chips: Slice the potatoes into thin, even strips. Toss them in a bowl with the flour and cayenne pepper until well-coated. Deep-fry in hot oil until golden and crisp. Drain on kitchen paper.
2 The Base: Add oil to your Whatever Pan over medium heat. Sauté the shallot, spring onions, carrot, garlic, chilli, and thyme until the vegetables are soft and translucent.
3 The Steam: Increase the heat to high. Add the mussels to the pan, shaking to distribute them evenly. Cover with the glass lid and steam for 2 minutes.
4 The Sauce: Uncover the pan and pour in the white wine and Pernod. Replace the lid and cook for another 2 minutes until all shells have opened. (Discard any that remain closed).
5 The Finish: Strain the mussels and vegetables through a colander, catching the liquid in a bowl. Return the liquid to the Whatever Pan.
6 Stir the fresh cream and parsley into the pan liquid. Simmer for 1 minute to thicken slightly, then return the mussels and vegetables to the pan to reheat and coat in the sauce.
7 Serve the mussels immediately in the Whatever Pan with the hot, spicy fries on the side. Enjoy!
| Nutrient | Per Serving |
|---|---|
| Energy | 2,950kJ / 705kcal |
| Fat | 32g |
| Saturated Fat | 8g |
| Carbohydrates | 58g |
| Sugars | 4g |
| Fiber | 6g |
| Protein | 34g |
Nutritional information is an estimate per serving including fries.