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Moules frites

This flavoursome favourite combines two classic ingredients from the sea and and the soil.

Ingredients

  • 600g potatoes, peeled
  • oil for deep frying
  • 1kg fresh Scottish mussels
  • 2 tbsp olive oil
  • 6 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 160ml white wine
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme leaves
  • finely grated zest of 1 lemon

To serve

  • 4 tbsp mayonnaise

    Method

    1. Cut the potato into chips and pat away any moisture. Heat the oil in a deep-fat fryer or large chip pan to 160°C. Fry the chips for 5 minutes until softened but not browned. Lift out of the oil and leave to drain while preparing the mussels.
    2. Heat the oil in a large saucepan that has a tight-fitting lid. Add the shallots and garlic and cook over a medium heat for 2-3 minutes, until softened.
    3. Stir in the mussels and wine. Bring to the boil, cover and cook for 5 minutes until the shells open (discard any that don’t).
    4. Meanwhile, increase the oil temperature to 190°C and cook the chips for a further 3-4 minutes until golden. Drain onto kitchen paper.
    5. Toss the cooked mussels with the parsley, thyme and lemon zest and serve with the chips and mayonnaise on the side.

    Goes well with...

    Morrisons Muscadet

    Morrisons Muscadet

    "Crisp & flinty, with lively lemon acidity"

    Perfect with..."Perfect with shellfish, salads or as an aperitif"

    Grape:
    Melon de Bourgogne
    Country:
    France
    Price:
    Under £5
    Region:
    Loire
    Decanter World Wine Awards 2011 BronzeInternational Wine Challenge 2011 Commended
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    2 Serves 2 people
    10 Preparation time of 10 mins
    15 Cooktime for 15 mins
    900
    Calories
    45%
    6g
    Sugar
    6.7%
    60g
    Fat
    86%
    8.6g
    Saturate
    43%
    1.2g
    Salt
    20%
    of your Guideline Daily Amount (GDA)

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