Beth's Easy Moules Frites | ENTERTAINING WITH BETH

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MOULES A LA VIVIENNE + CHEATER FRITES!
Serves 4


MOULES:
2 ½ pounds (1130 g) of fresh mussels
2 tbsp (30 g) salted butter
¼ cup (60 ml) parsley, minced (+1 tbsp (15 ml) for garnish)
1 cup (150 g) white onion, diced
1 cup (240 ml) dry white wine (muscadet, pinot grigio, chardonnay)
1 tbsp (15 ml) heavy cream


"CHEATER" FRITES
1 ½ lbs (680 g) of frozen fries (Highly recommend the Ore Ida country style Simply Fries with olive oil and salt)
1 quick drizzle of olive oil
1 tsp (5 ml) Herbs de Provence
½ tsp (2.5 ml) Maldon sea salt to garnish



METHOD:
To clean. Place mussels in a large bowl of water and rub them together to remove any sand. Then drain and repeat. Remove the beards off the mussels and place mussels in a colander. Discard any that are already opened. It means they are "dead" and NOT SAFE to eat.

Keep them in the colander, placed in a bowl underneath to catch any more water that drain, and pop in the fridge until ready to use.

20 mins before you are ready to eat, prep your "frites". Take the frozen fries place them single layer on a pan, toss with a good drizzle of olive oil and 1 tsp (5 ml) of herbs de provence. Give them a good toss and pop in a 425F oven. Set the timer for 10 mins. At that point flip them and toss around so they brown on all sides. Set the timer for another 5 mins. And go start on the mussels.

In a large stock pot melt the butter and parsley. Add the onion and cook until soft and fragrant. Add the wine and cook for 1-2 mins until alcohol mellows.

At this point, turn your fries again and set the oven to 200F to keep them warm and allow them to crisp up.

Then go back to your stock pot and add the mussels and place the lid on and cook for 5-6 mins or until or the mussels have opened. Discard any that haven't opened. And stir in 1 tbsp (15 ml) of heavy cream. Leave them in the pot to "hang out" while you get the fries ready.

Place the fries in individual bowls or gratin dishes and sprinkle with the Maldon sea salt. Place a portion of fries at each table setting.

Then serve the mussels with a slotted spoon into shallow bowls, and top with some of the sauce and garnish with fresh parsley.

Add a large bowl to the table for collecting shells. Serve with a light French wine like Muscadet or Sauvignon Blanc


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