Mustard Moules Frites

Mustard Moules Frites

Mustard Moules Frites

Cook them in white wine with mustard and cream and serve with shoe string chips
 
Serves 2


Ingredients:

1kg/2.25lbs fresh mussels
1 large potato, peeled and cut in shoe string chips
Oil for deep frying
2 tbsp oil
3 banana shallots, peeled and chopped
3 cloves garlic, peeled and thinly sliced
300mls/1/2 pt dry white wine
2 tsp Grey Poupon Dijon Mustard
3 tbsp double cream
1 tbsp fresh parsley, chopped
Crusty bread

Method:

Wash and scrape mussels removing beards.  Discard any which are open, or stay open when given a sharp tap with the back of a knife.
 
Fry chips in hot oil until crisp.  Reserve, keeping warm while you cook the mussels.
 
Heat remaining oil in a pan and fry shallots and garlic over gentle heat until softened but not browned.  Add white wine, then mussels all at once.  Bring back to bubbling, cover and cook for around 2-3 minutes, or until mussels have just opened.  Stir in Grey Poupon Dijon Mustard and cream and bring back to bubbling.  Stir in parsley and serve immediately with chips and crusty bread.

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