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Moules Frites (Mr. dB's Mussels in White Wine Sauce with Fries)

Hands-down, one of my top 5 go-to, celebratory dishes when Mr. dB says he wants to spoil me with an indulgent cook. A simple update on an absolutely classic dish with a foolproof cooking technique.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Dinner, Family Meal, Lunch, Seafood, Sharing
Cuisine: Belgian, British, French
Keyword: Fries, Moules Frites, Mussels, Mussels and Fries, White Wine Sauce

Equipment

  • Large colander
  • Large mixing bowl
  • Pasta or large cast iron pot
  • Slotted spoon

Ingredients

  • 2 kg Fresh mussels Live if you have access to them; we use Australian blue mussels.
  • 500 ml White wine We use Sauvignon Blanc.
  • 1 cup Cream Whipping cream (at least 30% fat)
  • 1 tbsp Olive oil
  • 50 g Butter Salted
  • 1 Brown onion, large
  • 3 Shallots (banana) Or four small, round shallots.
  • 5 Cloves garlic Less if you're not as much of a fan as we are!
  • 1 tbsp Wholegrain mustard
  • Fresh thyme

Toppings

  • 1 Lemon (large)
  • Fresh parsley
  • Fresh dill

To Serve

  • French fries
  • Sourdough

Instructions

  • Preheat oven and cook fries according to the directions.

The Mussels

  • Place the mussels into a colander and thoroughly rinse under running water. Set a large mixing bowl aside for your mussels after cleaning.
  • Check each mussel over - they should be closed, and shells intact, though don’t necessarily discount all broken shells - some of the live mussels may still be ‘responsive’ and safe to eat even with a broken shell.
  • Find the ‘hairy’ side of the mussel, grip it and tug to remove the ‘beard’ and foot; discard this and set the mussel aside into the large mixing bowl. Lather, rinse, repeat until finished.

Starting the Sauce

  • Finely chop the onions, shallots and garlic. Zest lemon; keep aside 1 tbsp each chopped shallots and onion, and half of the lemon zest for garnish.
  • Over medium heat, warm butter and oil in a large cooking pot; add onions and shallots and cook until softened/translucent. Add the garlic and stir through; after 1 minute add the white wine, 1/4 tsp each salt and black pepper and bring to the boil to release the alcohol.
  • Add 5 sprigs of thyme (wrapped in muslin for ease if you have to hand), reduce heat and simmer for a couple of minutes.
  • Add the cleaned mussels, and cover with a lid for 5 minutes, giving the pot the occasional jiggle for an even cook. In the meantime, clean the mixing bowl.
  • Using a slotted spoon, leaving as much of the liquid etc. behind as possible, remove the mussels into the mixing bowl and set aside; discard the thyme stalks. No need to cover the mussels with a lid/foil.

Almost There...

  • Into the cooking pot, add the cream, increase the heat ever so slightly (do not bring to a boil or you may cause the sauce to split) and reduce to a thicker sauce. No more than 5 minutes; when thickened add in the mustard.
  • Meanwhile, roughly chop 5 stems of dill and the leaves from 5 stems parsley, approx. 1/2-1 tbsp of each.

To Serve

  • Add the sourdough slices into the oven to gently toast.
  • Add the mussels back into the pot with half of the lemon zest, put the lid on and cook for 1-2 minutes.
  • Immediately remove into a serving bowl, top with extra sauce, fresh herbs, the extra shallots and lemon zest, a final pinch of black pepper and serve with French fries and wedges of sourdough while piping hot!