Moules Frites

Takes 90 minutes | Serves 2 |

Ingredients

1000 g fresh mussels
1 tbsp salt
500 g Maris Piper potatoes
2 sticks celery
2 sticks fennel
1 whole leek
1 whole shallot
3 cloves garlic
2 whole red chillies
100 g chorizo
2 tbsp extra virgin olive oil
1 tbsp thyme
2 leaves bay leaves
200 ml white wine
45 g crème fraîche
15 g fresh parsley
1 L neutral oil
1 tbsp rosemary salt
30 g Parmigiano-Reggiano
10 g chives

Steps

Preparation

• Start with about 1kg of fresh mussels and add to some cold, heavily salted water. Leave the mussels to purge out any excess dirt/sand for 30 mins, then rinse thoroughly in fresh water till it runs clear and set aside.
• Peel 500g of Maris Piper potatoes and then using a knife or mandolin, cut into thin slices. Rinse till water runs clear, then leave to soak in cold water in fridge for an hour.
• Finely dice up your mirepoix: 2 sticks celery, same amount fennel, leek, 1 shallot, 3 cloves garlic, 2 red chillies and ~100g chorizo.

Cooking

• Add some extra virgin olive oil to a pan, then throw in your chorizo and cook till golden and crispy on medium-high heat for about 7 minutes.
• Throw in the rest of your mirepoix and sauté for 3-4 minutes until fragrant. Season, then add in some fresh herbs, I like thyme and bay.
• Throw in your mussels and sauté for 2 minutes before deglazing with a nice white wine (~200ml), then cover with a lid and leave to simmer for about 3 minutes.
• In a separate pan, bring some neutral oil up to 175°C (350°F) - don't fill the pan more than halfway.
• Remove lid and discard any mussels that haven't opened, then add 3 tbsp crème fraîche and fresh parsley. Shake pan to emulsify and kill the heat.
• Thoroughly dry your frites, carefully add to the oil and fry till golden and crisp (~5-7 minutes).
• Once golden, remove, drain and season with rosemary salt, Parmigiano-Reggiano, and chives.

Serving

• Plate up with a bowl full of mussels, plenty of the braising liquid, and a heaped pile of crispy frites.