Moules frites
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Moules frites

Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...

Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

Method

  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.
Try

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.

Gordon says...

I think some people are still scared to cook mussels, but as long as you buy them really fresh, there is nothing to fear. This is bistro cooking at its fastest. The mussels literally take minutes, and you end up with two courses in one - a fish course and all the wonderful juice as a soup.

Blender mayonaise

Put the egg yolks, mustard powder, vinegar, some seasoning and 2 tsp oil into a small blender and whizz for a few secs. Then, with the blades still whirling, slowly trickle in the remaining oil until you have a thick, golden emulsion. Spoon into a small bowl, cover and chill.

Recipe from Good Food magazine, May 2007.

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Latest comments and suggestions

  • Binder photo Jay

    13 April 2008

    Jay rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo aimee

    04 June 2008

    aimee rated this recipe

    5 stars

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  • Binder photo JimmyD

    05 April 2009

    JimmyD rated and commented on this recipe

    5 stars

    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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  • Binder photo lostkat

    31 August 2009

    lostkat rated and commented on this recipe

    5 stars

    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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  • Binder photo atrebatus

    17 February 2010

    atrebatus rated this recipe

    4 stars

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  • Binder photo Alexandra

    06 February 2011

    Alexandra commented on this recipe

    Oh dear, really disappointed with this. Was a bit dubious about the carrot when reading the ingredients list, but was swayed by all the positive comments. I wish I'd gone with my instinct and stayed away from this! We found the sauce quite bland, and bits of carrot in it just didn't seem right! Chips and mayo were nice though! Will stick with mariniere in future!

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  • Binder photo Fridaygirl

    19 February 2011

    Fridaygirl rated and commented on this recipe

    5 stars

    I live in France and we eat moules all the time - this will now be the ONLY recipe that I ever use! The chilli heat was perfect, we loved the texture and flavour that the carrots & onions gave and the sauce was amazing - even though I only used 50mls of oi, I forgot to add the shallot and we didn't have any parsley! We sat after lunch and just raved about it. Gordon's right about it being two courses and I even think that if you wanted to do a more elegant dinner party type starter, you could just remove the moules from their shells at the end and add them to the sauce and serve it as a 'potage de moules'.

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  • Binder photo Martina

    07 March 2011

    Martina rated and commented on this recipe

    5 stars

    We used sherry as we didn't have any dry white wine but this came out perfectly. Will definitely be making again

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  • Binder photo NewbieFoodie

    24 June 2011

    NewbieFoodie rated and commented on this recipe

    1 stars

    Well, this recipe sounds nice and has some nice feedback but... Regarding the CHIPS, I can guess what to do with the potato and the oil but not so sure about the plain flour and cayenne pepper. Is there some hidden link to recipe elsewhere? I'll come back another day and, if the instructions are completed, maybe give more stars.

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  • Binder photo HunMoiselle

    20 September 2011

    HunMoiselle rated and commented on this recipe

    5 stars

    Didn't prepare the frites but cleaning the mussels was not an easy job though really worth it... It was exclellent, vraiment magnifique!

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  • Binder photo ARB

    12 November 2011

    ARB rated and commented on this recipe

    5 stars

    Really quick and easy, delicious with fresh herbs and the chilli adds the kick missing in so many bland moules recipes!

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  • Binder photo yulei

    14 April 2013

    yulei commented on this recipe

    your web site is very good ,Iam trying to write a blog about delicacy, It seems that I should visite your page frequently. and my blog is about chinese food,baby food, the URL is :www.ijustcute.com

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Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

A bistro classic

Ingredients

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

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