Moules et Frites

1. 1

   Frites: Slice the potato into thin strips (2mm x 2mm) and rinse in salted water.

2. 2

   Heat a deep fat fryer to 325F/160C (preferably using sunflower or groundnut oil).

3. 3

   Place the fries in and cook for 4-5 minutes.

4. 4

   Remove from the heat and leave to cool.

5. 5

   Turn up the deep fryer to 375F/190C and salt the fries.

6. 6

   Add the fries back to the oil for around 1 minute until golden and crispy.

7. 7

   For the mussels: Clean the mussels and discard any open ones.

8. 8

   Sweat the finely diced shallots in a little butter, and add the white wine.

9. 9

   Add the mussels and cover.

10. 10

    After about 3 minutes remove the lid, add the mussels, cream and chopped parsley.

11. 11

    Remove from the heat, serve in a deep dish with the fries and crusty bread.

12. 12

    (Remembering to discard any closed mussels at this point).

* Per serving · 4 servings · Values may vary.

No additional tips available.