Moule Frites (Mussels With Chips) Recipe

Name: Moule Frites (Mussels With Chips)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg fresh mussels; 2 large spring onions; 1 large shallot, finely chopped; 2 fat garlic cloves, finely chopped; 1 deseeded red chile, to taste; 1 bunch fresh thyme; 3 tablespoons flat leaf parsley; 50 ml olive oil; 200 ml dry white wine; 1 teaspoon Pernod (optional); 2 tablespoons creme fraiche; 2 large potatoes, about 300g each, peeled (preferably Maris Piper, King Edward or Weltje); 1 tablespoon herbes de provence; 1 sprig fresh rosemary; oil, for roasting

Servings: persons

1 kg fresh mussels
2 large spring onions
1 large shallot, finely chopped
2 fat garlic cloves, finely chopped
1 deseeded red chile, to taste
1 bunch fresh thyme
3 tablespoons flat leaf parsley
50 ml olive oil
200 ml dry white wine
1 teaspoon Pernod (optional)
2 tablespoons creme fraiche
2 large potatoes, about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
1 tablespoon herbes de provence
1 sprig fresh rosemary
oil, for roasting

1
For Mussels - Check the mussels to make sure there are no bad ones (ones which smell 'fishy' or that remain open when tapped).
2
Also remove any beards from the mussels at this point.
3
Finely chop the shallot & garlic, thinly slice the spring onions and deseed the red chilli(es) and finely chop.
4
Pick the thyme sprigs and parsley leaves, discarding the thick stalks.
5
Heat some oil in a large saute pan and cook for 2 minutes the vegetables, chilli and thyme until they start to wilt.
6
While the pan is still very hot, add the mussels and give them a good shake.
7
Cover and cook for another 1-2 minutes shaking each minute.
8
Now add in the wine and Pernod (if used).
9
Shake and cook for another 1 1/2 mins so the wine reduces by half, then cover again and cook for another minute.
10
Pour the entire pan (mussels & veg) through a colander catching all the juice in a pan.
11
Pour the strained liquid back in the pan, reheat and stir in the creme fraiche and whole parsley leaves for 1 or 2 minutes.
12
Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls.
13
Serve with the chips (see below).
14
For Chip - Wash and peel the potatoes and slice into thin square chunky chips.
15
Scatter these chips onto a baking tray, and sprinkle over the rosemary and the herb de provence.
16
Drizzle some oil over the chips, give them a shake to cover and place into a hot over around 200 degrees.
17
I usually cook for around 30 - 40 minutes but this will depend on your oven and how thickly you cut the chips.
18
You may want to give them a quick shake half way through to make sure they don't stick, or grease the baking tray before hand.
19
Serve the two together with some nice french baguette!
20
Hope you enjoy the recipe!

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 kg fresh mussels, 2 large spring onions, 1 large shallot, finely chopped, 2 fat garlic cloves, finely chopped, and more.

Yes, Moule Frites (Mussels With Chips) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moule Frites (Mussels With Chips)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions