Easy Moules Frites

Updated at: Tue, 06 Feb 2024 00:48:12 GMT

Step 1

To clean. Place mussels in a large bowl of water and rub them together to remove any sand. Then drain and repeat. Remove the beards off the mussels and place mussels in a colander. Discard any that are already opened. It means they are "dead" and NOT SAFE to eat.

Step 2

Keep them in the colander, placed in a bowl underneath to catch any more water that drain, and pop in the fridge until ready to use.

Step 3

mins before you are ready to eat, prep your "frites". Take the frozen fries place them single layer on a pan, toss with a good drizzle of olive oil and 1 teaspoon (5 ml) of herbs de provence. Give them a good toss and pop in a 425F oven. Set the timer for 10 mins. At that point flip them and toss around so they brown on all sides. Set the timer for another 5 mins. And go start on the mussels.

Step 4

In a large stock pot melt the butter and parsley. Add the onion and cook until soft and fragrant. Add the wine and cook for 1-2 mins until alcohol mellows.

Step 5

At this point, turn your fries again and set the oven to 200F to keep them warm and allow them to crisp up.

Step 6

Then go back to your stock pot and add the mussels and place the lid on and cook for 5-6 mins or until or the mussels have opened. Discard any that haven't opened. And stir in 1 tablespoon (15 ml) of heavy cream. Leave them in the pot to "hang out" while you get the fries ready.

Step 7

Place the fries in individual bowls or gratin dishes and sprinkle with the Maldon sea salt. Place a portion of fries at each table setting.

Step 8

Then serve the mussels with a slotted spoon into shallow bowls, and top with some of the sauce and garnish with fresh parsley.

Step 9

Add a large bowl to the table for collecting shells. Serve with a light French wine like Muscadet or Sauvignon Blanc

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