Moules Frites Masterclass
Moules Frites, a permafave! Fresh mussels in a rich white wine, cream and herb sauce, served with golden frites and warm baguette.
Ingredients
For the mussels
- 2kg mussels, cleaned
- 50g butter
- 1 onion, peeled and diced
- 3 cloves of garlic, peeled and chopped finely
- 150ml white wine
- 150ml double cream
- Black pepper
- 3 bay leaves
- 1 small bunch tarragon, chopped
- 1 small bunch of parsley, chopped
To serve
- Frites
- Warm baguette
Method
Heat a large casserole dish until hot, then add the butter.
When sizzling, add the onions and garlic, and sweat for a few minutes.
Add the wine, cream and black pepper and stir.
Add the mussels, bay and tarragon, and give everything a big stir and cover with a lid. Cook for 4 minutes.
Finish by sprinkling over some chopped parsley. Serve with frites and a warm baguette.
Ingredients
For the mussels
- 2kg mussels, cleaned
- 50g butter
- 1 onion, peeled and diced
- 3 cloves of garlic, peeled and chopped finely
- 150ml white wine
- 150ml double cream
- Black pepper
- 3 bay leaves
- 1 small bunch tarragon, chopped
- 1 small bunch of parsley, chopped
To serve
- Frites
- Warm baguette
Method
Heat a large casserole dish until hot, then add the butter.
When sizzling, add the onions and garlic, and sweat for a few minutes.
Add the wine, cream and black pepper and stir.
Add the mussels, bay and tarragon, and give everything a big stir and cover with a lid. Cook for 4 minutes.
Finish by sprinkling over some chopped parsley. Serve with frites and a warm baguette.
