Moules et Frites

neil bougourd | 17 June, 2024

            Moules et Frites

this is for 4 people
1 lb of mussels per person
Sourdough Bread - 4 thick Slices
Chicken stock - 1 cup
Splash of White Wine ( or Lemon Juice) - 1/2 cup
3 Shallots - thinly slices
1 tsp of garlic minced
1 tbsp of fish rub
Butter - 2 Tbsp
Fresh Parsley - chopped

Homemade or ( gasp) frozen French fries.

Rinse mussels under cold water - discard any that are not fully closed or do not close when you tap them. Throw out any broken ones. Remove any fibres, barnacles, or dirt from the outside of the shells.

In a large heavy bottomed pot, cook the shallots and garlic  in butter. Then add in the stock and wine ( or lemon juice), and add the cleaned mussels. Cover the pot.

Mussels take  8-10 minutes to cook - discard any mussels that haven't opened. Keep the delicious stock.

Place a piece of sourdough in the bottom of bowls and place the mussel on there bread, then ladle some hot stock over the mussels and top them with parsley. The bread soaks up all the delicious wine stock!

Cook your fries and serve with a flavoured mayo - chipotle mayo  or curry mayo (see recipes) are deeeelicious.