Quick and simple, a meal of 'Moules Frites' is French food at its best! Enjoy tender mussels and the classic flavour combination of shallots and garlic with crisp and golden, herb-tossed fries. Garlic mayo makes a bold and creamy dip for potatoes. Soak up the fragrant broth with toasted ciabatta.
Mussels(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)
Red Onion, chopped
Chicken Broth Concentrate
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
Before starting, preheat oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch matchstick fries. Toss fries with 2 tbsp oil over two parchment-lined baking sheets. (NOTE: 1 tbsp oil per baking sheet). Season with salt and pepper. Roast in middle and bottom of oven, rotating the sheets halfway through cooking, until golden-brown, 25-28 min.
Whie potatoes roast, roughly chop parsley. Peel, then mince or grate garlic. Using a strainer, drain mussels over a large bowl, reserving liquid. Remove and discard any broken or closed mussels. Stir together mayo and 1/2 tsp garlic in a small bowl. Season with salt and pepper.
Halve ciabatta buns, then brush 2 tbsp oil over all the cut-sides. Bake, cut sides up in top of oven, either on another baking sheet or directly on top rack, until golden, 6-8 min. (TIP: Keep your eye on buns, so they don't burn!)
While ciabatta toasts, heat a large pot over medium heat. When hot, add 2 tbsp butter, then onions and remaining garlic. Cook, stirring often, until softened, 2-3 min. Add reserved mussel liquid. Bring to a boil. Once boiling, add broth concentrates and mussels. Cover and cook, until mussels are warmed through, 2-3 min.** Season with pepper.
When fries are done, sprinkle with half the parsley. Toss to combine.
Divide fries between plates. Divide mussels and broth between bowls. Sprinkle remaining parsley over mussels. Serve with toasted ciabatta and garlic mayo alongside, for dipping.