Moules et Frites
Fresh Mussels · White Wine · Saffron
A French-Belgian Classic
A French-Belgian Classic
Fresh mussels gently cooked with garlic, shallots, thyme and dry white wine, finished with fragrant saffron, crème fraîche and fresh parsley. Served with golden French fries, this is a timeless French-Belgian classic and one of my favourite dishes — simple, elegant and full of flavour.
Ingredients
For 2 servings
The Mussels
- 1 kg fresh mussels
- 4 cloves garlic, finely chopped
- 3 small shallots, finely chopped
- ¼ bunch fresh thyme
- Olive oil, for sautéing
- 250 ml dry white wine
- 50 ml fish stock, as needed
- 0.5 g saffron threads
- 2 tbsp crème fraîche
- 1 small bunch fresh parsley
Optional · Beurre Manié
A little softened butter kneaded with an equal amount of flour, to thicken the sauce.
French Fries
- 3 large floury potatoes, peeled
- Peanut oil, for frying
- Fine salt, to taste
Method
Prepare the Mussels
Rinse the mussels thoroughly under cold running water, scrub the shells and remove any beards. Discard broken mussels. If a mussel is open, tap it gently; discard it if it does not close. Keep refrigerated until cooking.
Prepare the Aromatics
Peel and finely chop the garlic and shallots. Pick the thyme leaves. Heat a little olive oil in a large pan or wok with a tight-fitting lid. Gently sauté the shallots, garlic and thyme without allowing them to brown.
Cook the Mussels
Add the mussels and deglaze with dry white wine. Cover and cook over a lively heat for approximately 4 minutes, shaking the pan occasionally, until the mussels have opened. Remove the mussels and keep warm. Discard any that remain closed.
Prepare the Saffron Sauce
Add a little fish stock to the cooking juices, tasting carefully as the natural mussel liquor is already salty. Add the saffron threads and allow their aroma and colour to develop. If desired, whisk in a little beurre manié to lightly thicken the sauce and give it a beautiful sheen.
Finish with Crème Fraîche
Stir in the crème fraîche and gently heat until the sauce is smooth. Return the mussels to the pan, add the chopped parsley and warm everything through briefly. Avoid prolonged cooking to keep the mussels tender.
Serve
Arrange the mussels in a generous serving bowl, spoon over the fragrant saffron sauce and finish with a little fresh parsley. Serve immediately with hot, golden French fries.
Golden Threads
of Morocco
What makes this version of Moules et Frites particularly special is the saffron. Its delicate aroma and warm golden colour bring an elegant depth to the white wine and crème fraîche sauce.
The saffron comes from Le Paradis du Safran, a beautiful garden in Morocco’s Ourika Valley. A small ingredient with a wonderful story behind it.
Golden French Fries
Peel the potatoes and cut them into even fries. Keep them in cold water until ready to cook. Drain thoroughly and dry carefully with a clean kitchen towel.
Heat the peanut oil and fry the potatoes until golden and crisp. Drain well, season with fine salt and serve immediately.
A Little Taste of France
© 2020 Alessandro Cipriano · Goldbridge Entertainment
