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A piece of crusty bread is the perfect addition for dipping into the creamy sauce. Make it gluten-free if needed.

Moules Frites

Food Main Courses Quick Meals French Gluten-free

The classic French way to cook mussels from Seafish. The recipe is so simple yet the results are impressive.

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Prep: 10-15 mins

Cook: 5-10 mins

2 Servings

Ingredients

1kg fresh mussels

1 large onion, finely chopped

1 large shallot, finely chopped

2 fat garlic cloves, crushed

2 tbsp olive oil

1 tsp chopped fresh thyme

1 tbsp chopped fresh flat-leaf parsley

1 tbsp chopped fresh chervil

A squeeze of lemon juice

1 tsp Pernod or pastis (optional)

150ml dry white wine eg Muscadet

2 tbsp reduced-fat crème fraîche (optional)

220g French fries, cooked according to the pack instructions

Method

Run the mussels under fresh water. Scrub and debeard the mussels and discard any that are open or cracked, or remain open when they’re tapped.
Place the onion, shallot and garlic in a large saucepan with the oil, and gently cook over a low to medium heat for about 5 mins, or until slightly softened.
Add the herbs, squeeze of lemon juice and Pernod or pastis (if using) and mix with the onion mixture.
Add the prepared mussels to the pan, pour over the wine and bring slowly to the boil, then simmer gently while stirring. Continue until the mussels have opened – this can take between 2 to 5 mins. Discard any that do not open.
Add the crème fraîche (if using), and mix through the mussels. Cover until the frites are cooked.
Serve the moules in a deep bowl with the frites on the side, together with plenty of napkins and a large bowl for the discarded shells.

Allergens

Seafood, Milk, Sulphites (wine)