Quick and simple, a meal of 'Moules Frites' is French food at its best! Enjoy tender mussels in 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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mussels(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)
Vegetable Broth Concentrate
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch matchstick fries. Toss potatoes with 1 tbsp oil on a parchment-lined baking sheet. (For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet. Rotate sheets halfway through cooking). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
Whie potatoes roast, roughly chop parsley. Thinly slice chives. Peel, then finely chop shallot. 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 mayo with half the chives and 1/4 tsp garlic (dbl for 4 ppl) in a small bowl. Season with salt and pepper.
Halve ciabatta buns, then arrange them on a baking sheet, cut-side up. Brush with 1 tbsp oil (dbl for 4 ppl). Bake in top of oven, 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 1 tbsp butter (dbl for 4 ppl), then shallot and remaining garlic. Cook, stirring often, until softened, 2-3 min. Add white cooking wine and reserved mussel liquid. Bring to a boil. Once boiling, add broth concentrate and mussels. Cover and cook, until mussels are warmed through, 2-3 min.** Season with pepper.
When fries are done, sprinkle with remaining chives and 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.