Mussels in white wine and cream with chips (moules frites)
Blue mussels steamed in white wine with onion, garlic and cream, served straight from the pot with chips and aioli, as in Belgian moules frites. Crusty bread for dipping in the broth is good too.
- 40 minTime
- 34 minHands-on
- 4Portions
- ≈ 51 krper portion
- 950kcal per portion
Ingredients for 4 portions
- 2 kgFresh mussels
- 2 tbspButter
- 1Yellow onion, finely chopped
- 3 clovesGarlic, finely chopped
- 3 dlWhite wine
- 2 dlDouble cream
- 1 dlParsley, chopped
- to tasteBlack pepper
On the side
- 600 gFrench fries, frozen oven chips
- 1 dlAioli sauce
Method
- Heat the oven to the temperature on the chips packet, usually 225 °C. Spread the chips out on a lined baking tray.
- Bake the chips for about 20 minutes, turning once, until golden.
- Clean the mussels: scrub the shells, pull off the beards and rinse in cold water. Throw away any broken mussels, and any open ones that don't close when tapped.
- Finely chop the onion and garlic.
- Melt the butter in a large lidded pan and gently fry the onion and garlic for 2–3 minutes, until soft.
- Pour in the wine and bring it to the boil.
- Add the mussels, put the lid on and cook over a high heat for 4–6 minutes, shaking the pan a few times, until the mussels have opened.
- Pour in the cream, add pepper and heat for 1 minute. Discard any mussels that haven't opened and scatter over the parsley.
- Serve the mussels and their broth in deep bowls, with the chips and aioli.
The cost is estimated from Swedish grocery prices.
