- 2kg mussels
- 4 shallots, finely diced
- 4 garlic cloves, chopped
- 1 small glass of white wine
- 1 small bunch of parsley, chopped
- 200ml double cream
- 4 large potatoes
- Vegetable oil for deep fat fryer
Moules Frites
Moules Frites
Scottish mussels make a delicious addition to this traditional Belgian dish. Recipe courtesey of Chef John Watret
Ingredients
Method
Wash and de-bread the mussels. Discard any mussels that are
cracked or remain open after tapping sharply.
Peel and cut potatoes into think chips (frites), run cold
water on them to remove the starch. Drain and pat dry with kitchen paper. Set
your fryer to 130 degrees and blanch the frites until they are soft but not coloured
(about eight minutes). Remove from the fryer and turn the heat up to 190
degrees.
In a large saucepan with a tight fitting lid, add the
shallots, garlic and white wine. Replace the lid and cook over a high heat for
three minutes. Remove lid and ass the mussels, replacing the lid and returning
to the high heat. Cook for about four minutes, shaking the pan once or twice.
Check the mussels. When they are all open add the cream and bring to the boil.
Add fresh chopped parsley and mix through.
Drop the frites back into the hot oil for a
couple of minutes to crisp up and colour. Serve the mussels in bowls, pour over
all of the sauce and serve with the frites on the side.
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