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French Recipes
Mussels in Shallot Broth

Mussels in Shallot 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 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.

Allergens:Shellfish/Fruit de MerSeafood/Fruit de MerSulphites/SulfiteEgg/OeufMustard/MoutardeWheat/BléMilk/Lait
Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

908 g

Mussels

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

420 g

Yellow Potato

50 g

Shallot

9 g

Garlic

7 g

Parsley

7 g

Chives

1 unit

Vegetable Broth Concentrate

¼ cup

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

2 unit

Ciabatta Bun

(ContainsWheat/Blé)

Not included in your delivery

¼ cup

White Wine

(ContainsSulphites/Sulfite)

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories980 kcal
Fat48 g
Saturated Fat10 g
Carbohydrate94 g
Sugar5 g
Dietary Fiber6 g
Protein40 g
Cholesterol105 mg
Sodium1560 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Garlic Press
Large Bowl
Small Bowl
Strainer
Silicone Brush
Large Pot
Instructionsarrow up iconarrow up icon
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ROAST POTATOES
ROAST POTATOES
1

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.

PREP
PREP
2

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.

MAKE TOASTS
MAKE TOASTS
3

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!)

COOK MUSSELS
COOK MUSSELS
4

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.

FINISH FRIES
FINISH FRIES
5

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

FINISH AND SERVE
FINISH AND SERVE
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.