Mum’s Moules Marinière served with crisp, double-fried chips. This is a newly written combined dinner plan.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 2 kg live mussels, cleaned and debearded
- 40 g butter
- 2 shallots, finely diced
- 4 garlic cloves, finely chopped
- 250 ml dry white wine
- 3 tbsp chopped parsley
- 1 lemon
- 1 kg floury potatoes, cut into chips
- Neutral oil for deep-frying
- Salt and black pepper
Method
- Rinse the mussels under cold running water. Discard cracked shells and mussels that remain open after a firm tap.
- Rinse and thoroughly dry the chips. Fry in batches at 150°C for 5–7 minutes until tender but pale. Drain and rest for at least 15 minutes.
- In a large covered pot, soften shallots in butter for 4 minutes. Add garlic for 30 seconds and wine; boil for 2 minutes.
- Add mussels, cover and cook over high heat for 4–6 minutes, shaking the pot once, until they open. Discard any that remain closed.
- Meanwhile, fry the chips again at 185–190°C until golden and crisp. Drain and salt immediately.
- Finish mussels with parsley, pepper and lemon to taste. Serve in bowls with broth and chips alongside.
Kitchen notes
Mussel credit: Mum. Cook the chips in small batches and never fill the frying pot more than halfway with oil.