Inspired by Gemma’s recent trip to Bordeaux, where the food market was filled with people tucking into platters of mussels and frites, we just had to do our own recipe.
Timings: 40 minutes including prep
Ingredients (serves 2):
- 300g mussels (cleaned and with any dead mussels removed – this is a useful way to tell)
- 1 small bulb of fennel diced into small pieces
- Zest and juice of one lemon
- 1 onion diced into small pieces
- 2 potatoes
- 1 large glass of white wine
- Small bunch of chopped parsley
- 1 tablespoon of butter
- Enough oil to fry off the frites
- Salt and pepper to season
- Start off by putting the oil into a saucepan on the heat and bringing up to 180c.. We use a thermometer but if not you can test by dropping a small piece of bread into the oil. If it immediately starts to sizzle you are ready to go.
- Whilst the oil comes to temperature peel and finely slice the potatoes. Then in batches fry off the chips, once a batch is done put into a warm over to keep hot.
- If you can multi task you can either do the following whilst the chips fry off, or otherwise do this whilst the chips are in the oven keeping warm.
- Add half the butter to a medium heat pan and add the diced onion. After five minutes once the onions are softened add the diced fennel and chopped garlic cloves.
- After another five minutes add the white wine and mussels to the pan. Put the lid on and leave to steam over a high heat for 3-4 minutes. After this check that the shells are open, once they are they are ready to serve. Throw in the remaining butter, lemon zest/lemon juice and bunch of chopped parsley to the pan and serve up with frites.
- Enjoyed best when you dip the frites into the garlic butter broth. If you really want to carb it up (and why wouldn’t you) serve up with some sliced bread for dunking too.