Britannia recipe Moules Frites

Moules Frites - Belgium

5TH JUNE 2014

Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4

A classic dish from the Belgian coast, Moules Frites is a sophisticated dish full of flavour – but it's surprisingly easy to prepare, and includes those beautifully indulgent deep-fried chips.
Ready in just 40 minutes, it's the perfect laid-back treat when you're having friends round – and of course, there will be plenty of white wine left over from the bottle to accompany the dish.

- 2kg/4lbs mussels (washed and de-bearded)
- 3 shallots
- 2 celery sticks
- 1 leek
- 275ml dry white wine
- 200ml double cream
- Seasoning: 2 bay leaves, a handful of fresh parsley, a sprig of thyme and black pepper

For the chips:
- 2 large potatoes
- Pinch of salt
- Oil

The Method:

  • Peel the potatoes and slice into thin strips, then rinse in cold water and pat dry.
  • Finely slice the shallots, celery and leek. Add these and the bay leaves to a large pan with oil, and fry on a low heat on your Britannia hob.
  • Once softened, add the mussels, and stir in the parsley, thyme and pepper.
  • Add the wine (you can also add a splash of Pernod or Pastis if you have any lying around) and bring to the boil. Cover and let the mussels steam for a couple of minutes.
  • Meanwhile, deep fat fry the sliced potatoes at around 150C until golden. This will only take 5 minutes or so.
  • Once the mussels have all opened, stir in the double cream, and serve with the seasoned chips.