Mussel season is back in full swing from now until around about March, weather permitting. What better way to celebrate the humble mussel than with the classic Moules Frites?
- 1kg Mussels
- 175ml White Wine
- 75ml Double Cream
- 1 White Onion
- ½ tsp Garlic Powder
- 1 large Potato
- Oil for Roasting
The longest part of this dish is the chips. Slice the potato into fries and then on some kitchen towel leave to dry for a bit (10-15 minutes?). While the potato dries out heat some oil in a baking pan at 220c. Once up to temperature add the fries to the oil and roast until golden (about half an hour) turning half way through.
While the fries roast, finely chop the onion. In a small saucepan bring the wine to a simmer and then add the cream, garlic and onion, leave on a simmer until it has reduce by two thirds. Once done leave to one side you can bring it back up to temperature later.
Put the mussels in a large dry saucepan and cover with a lid. Put the pan on a high heat and cook until all the mussels are open. Once cooked, shake and drain of any excess liquid. Plate up along side the fries and cover in the sauce.