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