Moules-frites or mussels and fries is such a great dish to learn how to make. It’s really simple, in fact the fries are what take the most time! For the mussels, there are just a few important things to remember. Prior to cooking, give any open mussels a tap or some slight agitation - if they close, great. If they stay open, discard them, it’s most likely they’re no good. After cooking, discard any mussels that have not opened!

Full recipe
below!
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1. Start with about 1kg of fresh mussels and add to some cold, heavily salted water. Leave the mussels to purge out any excess dirt / sand for 30 mins, then rinse thoroughly in fresh water till it runs clear and set aside
2. Peel 500g of Maris piper potatoes and then using a knife or mandolin, cut into thin slices. Again, rinse till water runs clear, then leave to soak in cold water in fridge for an hour
3. Finely dice up your mirepoix: 2 sticks celery, same amount fennel, leek, 1 shallot, 3 cloves garlic, 2 red chilli’s and ~100g chorizo
4. Add some ev olive oil to a pan, then throw in your chorizo and cook till golden and crispy on med-high ~7 mins
5. Throw in the rest of your mirepoix and sauté 3-4 mins until fragrant. Season, then add in some fresh herbs, I like thyme and bay
6. Throw in your mussels and sauté for 2 mins before deglazing with a nice white wine ~200ml, then cover with a lid and leave to simmer ~3 mins
7. In a separate pan, bring some neutral oil up to 350f - don’t fill pan more than half
8. Remove lid and discard any mussels that haven’t opened, then add 3tbsp crème fraïche + fresh parsley and shake pan to emulsify - kill the heat around here
9. Thoroughly dry your frites, carefully add to the oil and fry till golden and crisp ~5-7 mins
10. Once golden, remove, drain and season with rosemary salt, parmigiano and chives
11. Plate up with a bowl full of mussels, plenty of the braising liquid and a heaped pile of crispy frites
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I could eat this a lot! Feel free to play with the flavours for the mussels. For the perfect fries, prepare ahead of time and once soaked, pat dry and leave in fridge to fully dry ahead of use! Enjoy #notoriousfoodie 🙅🏽‍♂️
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