Moules frites

Moules frites

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(11 ratings)

Prep: 20 mins Cook: 10 mins

More effort

Serves 2
Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1kg fresh mussels, (see try below)

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 3 large spring onion

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 large shallot, peeled and halved

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 carrot, peeled and halved lengthways

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 fat garlic clove, peeled
  • 1 fresh red chilli
  • 1 bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • handful flat-leaf parsley
  • 100ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • about 150ml dry white wine (ideally Muscadet)
  • 1 tsp Pernod
  • 2 tbsp crème fraîche

For the chips

  • 2 large potato, about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • about 3 tbsp plain flour
  • ½ tsp cayenne pepper
  • oil, for deep frying, (ideally light olive oil)

For the mayonnaise

  • 2 egg yolk
  • ½ tsp mustard powder

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 150ml light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp white wine vinegar

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.

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Comments (13)

sianiwha's picture
5

Love this, a real treat and so quick. I always add celery to the mix. Never have Pernod so go without. Delicious!

kapatu's picture

Fabulous mussels recipe. As a a Belgian, I have had loads and this is now my favorite for sure. The Pastis and the chillie make all the difference. Also,love the carrots which I doubted adding at first. Wonderful!! Thank you!!!

arbailey's picture

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

hunmoiselle's picture
5

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

johnnybg's picture
1

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.

martinaloeb's picture
5

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

pal_matchett's picture
5

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'.

lallyb's picture

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!

lostkat's picture
5

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!!

jimmytheonlysaint's picture
5

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!

hugbubble1's picture
5

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!

j61248's picture
5

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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