Mouclade and frites

  • serves 4
  • Easy

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



  • oven french fries 500g
  • sea salt flakes 1 tsp
  • cayenne pepper ¼ tsp
  • mussels 1 kg, cleaned
  • white wine 125ml
  • shallots 3, finely sliced
  • egg yolks 2
  • double cream 150ml
  • medium madras curry powder 1 tsp
  • lemon ½


  • Step 1

    Cook the fries following pack instructions. Mix the sea salt and cayenne.

  • 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.

  • 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.

Nutritional Information

  • Kcals 502
  • Carbs 34.3g
  • Protein 18.2g
  • Fat 29.3g
  • Sugars 3g
  • Salt 3.1g
  • Saturates 14.5g
  • Fibre 4g