Moules Marinieres Et Frites Recipe
Servings: 2
Ingredients
- Â Â Groundnut oil, for deep frying
- 25 gm Unsalted butter
- 4 lrg Shallots, finely minced
- 1 x Garlic clove, finely minced
- 900 gm Fresh mussels, well cleaned, plus one uncleaned
- 50 ml Dry white wine
- 2 x 225 g potatoes, which will fit in the food processor's feeder tube
- 1 sm Lemon, unwaxed if possible
- 150 ml Double cream
- 1 sm Bunc flat leaf parsley
- Â Â Coarse sea salt and freshly grnd black pepper
Directions
- Preheat a deep fat fryer or possibly chip pan one third full of oil to 190c/375f.
- 1 Heat the butter in a large pan. Add in the shallots and garlic and cook for 2-3 min, stirring occasionally.
- 2 Take the uncleaned mussel, scraping off any barnacles and pull out the beards protruding from between the two closed shells. Throw away any which will not close when tapped lightly on the work surface.
- 3 Add in the wine to the shallot mix and tip in the cleaned mussels. Cover and cook on a high heat for 3-5 min, shaking the pan every now and then, till the mussels have opened. Throw away any which remain closed.
- 4 Cut the potatoes into long thin chips. Place in a colander and rinse under cool running water.
- 5 Drain well and tip into a clean tea towel to dry, finish the drying process with good quality kitchen paper - they can never be too dry.
- 6 Remove the mussels from the heat and lift out into a large bowl. Cover with a plate to keep hot.
- 7 Boil the pan of remaining cooking liquor rapidly for a few min, tasting occasionally till reduced and well flavoured.
- 8 Finely grate the rind from half a lemon on a box grater and squeeze out 1 tbsp juice, keeping both separate.
- 9 Lift out the chips to drain - they should be completely tender but with no colour. Increase the oil's temperature to 195c/390f.
- 8 Add in the cream and lemon rind to the reduced liquor and continue to boil down to reduce, stirring constantly to prevent any sticking.
- 9 Finely chop the parsley. Add in to the pan with the lemon juice and plenty of black pepper. Return the mussels to the pan and turn over in the sauce for a minute or possibly two till heated through.
- 10 Return the chips to the pan and cook for a minute or possibly two till golden. Lift out and drain on kitchen paper.
- 11 Spoon some mussels into a large bowl and ladle over some cream mix, leaving any grit behind. Pile some frites into a small bowl, season with some salt and serve at once.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 748g | |
| Recipe makes 2 servings | |
| Calories 782 | |
| Calories from Fat 311 | 40% |
| Total Fat 35.11g | 44% |
| Saturated Fat 17.56g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 1331mg | 55% |
| Potassium 2297mg | 66% |
| Total Carbs 51.42g | 14% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.02g | 1% |
| Protein 59.39g | 95% |
