Classic Moules et frites (Mussels and French fries)
- 3 tablespoons Unsalted Butter
- 6 tablespoons chopped shallots
- 1 tablespoon minced garlic
- 2 tablespoons sprigs fresh parsley plus 2 chopped fresh parsley for garnish
- 2 sprigs fresh thyme
- 1 cup dry white wine
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pounds Bang's Island mussels (2 bags)
- Pommes Frites preferably shoestring, for serving
- Warm crusty bread for serving
- In a large, deep sauté pan or a large, wide saucepan, melt butter over medium-high heat. Add shallots, garlic, and herbs and cook, stirring, until shallots are soft and fragrant, about 1 minute. Add wine, heavy cream, salt, and pepper, and bring to a boil.
- Increase the heat to high, add the mussels, cover the pan, and cook, shaking pan occasionally, until mussels have opened, 6 to 7 minutes.
- Remove the pan from the heat and discard any mussels that have not opened. Transfer mussels and liquid to a large, deep serving bowl and garnish with chopped parsley. Serve immediately with warm, crusty bread and Pommes Frites for dipping.
Tried this recipe?Let us know how it was!
I have not tried this yet (but I’m sure is delicious as all the HFM recipes are), but be sure to clean off the mussels to remove any grit that will otherwise get in the sauce.
I had never heard of this classic dish using cream and shoestring fries. It’s sounds great and I’ll have to try it.
Hope you tried it and enjoyed it!
I ***think*** this is just about the recipe used at a fabulous restaurant in Cape Neddick, right on Route 1. We are sure as heck gonna try it!!