Moules frites

Recipe uploaded by

Gordon Ramsay

4 ratings

Recipe by Gordon Ramsay

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1. Video tutorial: Making mayonnaise
2. Video tutorial: Preparing mussels

1. Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.)
2. Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).
3. Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
4. With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
5. Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.
6. Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.
7. TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.

Fresh mussels

Mussels should feel heavy for their size. Any that feel suspiciously light or sound hollow should be thrown out. Choose the smallest mussels you can find, as these will have the sweetest flavour and softest texture.

Latest comments and suggestions

• Jay

  13 April 2008

  Jay rated and commented on this recipe

  

  WOW! I made this as a starter for a small dinner party & so omitted the chips and used toasted crusty bread rubbed with garlic clove instead. I also added some tarragon leaves at the end with the flat parsley leaves. The sauce was sensational and I only needed to add a little black pepper. My friends all loved it. If you like mussells, Go for it! I've eaten Mussels in many restaurants THIS IS THE BEST.

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• aimee

  04 June 2008

  aimee commented on this recipe

  My boyfriend is from Jersey and we are both massive fans of Moules. I didn't think i'd be able to switch him to anything but the classic moules marinere, however this recipe is AMAZING. One of the best ever, and totally easy!

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• aimee

  04 June 2008

  aimee rated this recipe

  

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• JimmyD

  05 April 2009

  JimmyD rated and commented on this recipe

  

  Brilliant. Great to cook on a relaxed sunday with an ice cold, crisp white wine in hand. The sauce is amazing, once the mussels were finished, it was finished of with warm crusty bread. Perfect!

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• lostkat

  31 August 2009

  lostkat rated and commented on this recipe

  

  Absolutely beautiful. Definitely the best mussels I've ever tasted!! The sauce was divine and I made some crusty bread to mop it all up. I've never made homemade chips, so I was pleasantly surprised by how easy they were. My mayonnaise failed the first time, but I think it was my fault for trying to do a small amount in a blender and it just didn't mix enough. I tried again, using a hand whisk, omitting the vinegar (because it gave it an odd taste) and using a teaspoon of Dijon mustard instead of powder and it worked an absolute treat. Really worthwhile making your own mayo because it's so much better than shop bought stuff. I always like Gordon's recipes with their clear step-by-step instructions. Another winner Ramsay!!

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Ingredients

• 1kg fresh mussels , (see try below)
• 3 large spring onions
• 1 large shallot , peeled and halved
• 1 carrot , peeled and halved lengthways
• 2 fat garlic cloves , peeled
• 1 fresh red chilli
• 1 bunch thyme
• handful flat-leaf parsley
• 100ml olive oil
• about 150ml dry white wine (ideally Muscadet)
• 1 tsp Pernod
• 2 tbsp crème fraîche

FOR THE CHIPS

• 2 large potatoes , about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
• about 3 tbsp plain flour
• ½ tsp cayenne pepper
• oil , for deep frying, (ideally light olive oil)

FOR THE MAYONNAISE

• 2 egg yolks
• ½ tsp mustard powder
• 150ml light olive oil
• 1 tsp white wine vinegar

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 1kg fresh mussels , (see try below)
• 3 large spring onions
• 1 large shallot , peeled and halved
• 1 carrot , peeled and halved lengthways
• 2 fat garlic cloves , peeled
• 1 fresh red chilli
• 1 bunch thyme
• handful flat-leaf parsley
• 100ml olive oil
• about 150ml dry white wine (ideally Muscadet)
• 1 tsp Pernod
• 2 tbsp crème fraîche

FOR THE CHIPS

• 2 large potatoes , about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
• about 3 tbsp plain flour
• ½ tsp cayenne pepper
• oil , for deep frying, (ideally light olive oil)

FOR THE MAYONNAISE

• 2 egg yolks
• ½ tsp mustard powder
• 150ml light olive oil
• 1 tsp white wine vinegar

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