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Nutrition Facts
Serving Size 1 (1070g) Recipe makes 2 servings The following items or measurements are not included below: fresh chervil
Calories 1010
Calories from Fat 299		(29%)
Amount Per Serving		%DV
	Total Fat 33.2g	51%
	Saturated Fat 5.2g	26%
	Monounsaturated Fat 18.3g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 140mg		46%
Sodium 1751mg		72%
Potassium 3372mg		96%
Total Carbohydrate 95.3g		31%
	Dietary Fiber 9.3g	37%
	Sugars 6.8g
Protein 68.2g		136%
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Moules Frites - French Bistro Style Mussels and Chips/Fries

Recipe #271596 | 15 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: French Tart
Dec 12, 2007

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France!

SERVES 2 (change servings and units)

Ingredients

MOULES

1 kg fresh mussels
1 large onion, peeled and finely chopped
1 large shallot, peeled and finely chopped
2 fat garlic cloves, peeled and crushed
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chervil
50 ml olive oil
150 ml dry white wine, such as Muscadet
1 teaspoon Pernod (optional) or pastis (optional)
2 tablespoons creme fraiche (optional)

FRITES or CHIPS

2 large potatoes, peeled and cut into thin strips
1/4 teaspoon salt
oil, for deep frying

Directions

1
Frites/Chips:.
2
Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
3
Moules/Mussels:.
4
Tip the mussels into a large bowl of cold water, rinse and 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.).
5
Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
6
Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
7
Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
8
Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
9
Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
10
Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
11
Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.