Moules Frites
Mussels steamed in a creamy coconut sauce with chilli, coriander and lime!
Equipment
- Sieve
- Bowl
- Chopping board
- Sharp knife
- Deep pot
- Deep frying pan
- Tongs
- Skimmer spoon
- Wooden spoon
- Kitchen roll
- 2 Plates
Ingredients
Mussels
- 1 kg live mussels
- 1 cup tomatoes halved
- 2 shallots
- 4 garlic
- 1 chilli
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp black pepper
- ½ tsp salt
- 1 tin coconut milk
- ¼ cup coriander chopped
- 2 limes
Homemade Fries
- 6 large maris piper potatoes
- 1 tsp salt
- 4 cups sunflower oil
Instructions
Mussels
- Clean the mussels by pouring them into a sieve and rinsing them with cold water. Rest over a bowl to collect any liquid and ensure they are not sitting in water. Clean each mussel individually by removing the beard and using your nail or a hard bristle brush to remove any dirt and beard from the area of the shell. Once done rinse once more and leave the mussels in the sieve in the sink or resting in a bowl.
Sauce
- Wash the tomatoes and coriander. Halve the tomatoes, chop the lime in half, slice the chilli and finely chop the coriander. Mince the garlic and chop the shallots into cubes and set the ingredients aside into bowls. Measure out your seasoning into one bowl ready for later.
- Turn the pot on and heat the olive oil for a couple of minutes before pouring in the shallots and frying. After 2 minutes or so add the garlic and fry for a further 2 minutes or until golden.
- Add the tomatoes and sliced chilli and fry for about 4 minutes or until the tomatoes have softened slightly.
- Add the coconut milk, half of the coriander and all the spices and cover and leave to come to the boil, about 5 minutes.
- Once the Sauce is boiling taste and add any more salt and pepper to taste. Add the remaining coriander and squeeze the lime into the sauce. Stir and then throw the mussels into the sauce and cover and leave to steam for 4 minutes.
- After 4 minutes swirl the pot to move the mussels from the bottom to the top - uncover and use a spoon is you need to. Recover and leave to steam for another 4 minutes or until all the mussels have opened.
- Serve out of the pot to keep the heat in. Optional - sprinkle with some more coriander and lime wedges for an extra zing!
Homemade Fries
- Peel and wash the potatoes and cut them into your desired shape ensuring they are all similar sizes for even frying.
- Put your cut potatoes in a deep pasta pot and fill with cold water to 2 inches above the level of the potatoes. Turn heat to high and boil for about 10 minutes or until the water has started to foam and bubble but not boil.
- Drain the potatoes and lay them out onto your plate lined with kitchen roll. Leave to dry for at least 10 minutes before frying.
- 20 minutes before you start your mussels begin heating your oil in the frying pan.
- Test oil by sticking a chopstick in the middle of the frying pan. When ready pour in you parboiled potatoes and fry on high heat until crisp and or golden brown (about 10-15 minutes) You want your oil really hot for a golden brown colour. Careful not to overcrowd your pan.
- When done remove from oil to another kitchen roll covered plate, sprinkle with salt, toss and your homemade fries are ready!
Notes
TIP - Wash, clean and prep all your vegetables at the start, then turn on the oil for the fries, clean the mussels and then start the sauce.