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moules frites with mayo in background

Moules Frites

Karon Grieve
Quick and easy homemade mussels with crispy chips and homemade aioli dip on the side.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course main dish
Cuisine Belgian
Servings 2 people
Calories 526 kcal

Ingredients
 

  • 1 kg fresh mussels in shells
  • 1 small onion diced
  • 2 cloves garlic minced
  • 150 ml dry white wine
  • 1 tbsp creme fraiche
  • 2 tbsp flat leaf parsley chopped
  • 2 large potatoes peeled and cut into chips
  • 3 tbsp plain flour
  • 1/2 tsp cayenne pepper
Metric - US Customary

Instructions
 

  • clean the mussels in cold water and scrub off the beards. Discard any opened mussels
  • Heat a large pan with lid with olive oil and saute the onions for 2 minutess then add garlic for 1 minutes
  • Toss in the mussels and put on the lid and cook for 2 minutes and shake pan
  • Add dry white wine and cook for further 2 minutes
  • Scoop out all mussels and discard any that have not opened
  • Add creme fraiche to the pan and reduce by half
  • Add mussels and parsley back to the pan ready to serve
  • Heat oil for frying in a high sided pan
  • Peel potatoes and cut into chips
  • Mix the flour and cayenne pepper and toss chips in the mixture
  • Deep fry till golden and crispy
  • Toss cooked chips in some more pepper mixed with salt ready to serve

Notes

Always check mussels are fresh before using, they should be closed or if slightly open close immediately when you tap them on a hard surface. This shows that they are alive. Discard any that are open before cooking.
Once cooked they must be open. Again, discard any that are closed now.
See my notes in the post above about cleaning and preparing mussels

Nutrition

Calories: 526kcalCarbohydrates: 64gProtein: 37gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 71mgSodium: 756mgPotassium: 1880mgFiber: 6gSugar: 5gVitamin A: 622IUVitamin C: 68mgCalcium: 119mgIron: 13mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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