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French Recipes
Mussels in a Aromatic Broth

Mussels in a Aromatic Broth

with Crispy Herbed Fries and Toasted Ciabatta

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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.

Allergens:Shellfish/Fruit de MerSeafood/Fruit de MerEgg/OeufMustard/MoutardeSulphites/SulfiteWheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tbsp

Mussels

(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)

2 tbsp

Russet Potato

¼ tsp

Red Onion, chopped

Garlic

Parsley

Chicken Broth Concentrate

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

Ciabatta Bun

(ContainsWheat/Blé)

Not included in your delivery

Unsalted Butter*

(ContainsMilk/Lait)

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories980 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate101 g
Sugar3 g
Dietary Fiber6 g
Protein53 g
Cholesterol120 mg
Sodium1670 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!)

4

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.

5

When fries are done, sprinkle with half the parsley. Toss to combine.

6

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.