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Mouclade and frites
Published: August 18, 2016 at 8:45 AM
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serves 4
Easy
Total time: 30 mins
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Very similar to moules marinière, this recipe for mouclade and frites is pepped-up with a kick of cayenne and pinch of curry powder, plus it only takes 30 minutes
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Ingredients
Nutrition
-
500g oven french fries
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1 tsp sea salt flakes
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¼ tsp cayenne pepper
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1 kg mussels
cleaned
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125ml white wine
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3 shallots
finely sliced
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2 egg yolks
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150ml double cream
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1 tsp medium madras curry powder
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½ lemon
Nutrition: per serving
- kcal502
- fat29.3g
- saturates14.5g
- carbs34.3g
- sugars3g
- fibre4g
- protein18.2g
- salt3.1g
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Method
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step 1
Cook the fries following pack instructions. Mix the sea salt and cayenne.
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step 2
Rinse the mussels and throw away any that won’t close when tapped on the sink. Put them in a large saucepan with the wine and shallots, bring to the boil, cover and steam for 3-4 minutes. Shake the pan from time to time until the mussels have all opened; throw away any that remain closed. Pour through a sieve, keeping the cooking liquid.
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step 3
Mix the egg yolks with the cream and curry powder. Whisk this into the cooking liquid and reheat it gently. Season with salt, pepper and a squeeze of lemon juice. Divide the mussels between four bowls and pour over the sauce. Toss the fries with the cayenne salt and serve on the side.
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