Moules-Frites & White Wine Sauce

Name: Moules-Frites & White Wine Sauce
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creme Fraiche; Fresh Parsley; Garlic Clove; Garlic Cloves; Grated Italian-style Hard Cheese; Lemon; Lemons; Mussels; Onion; Onions; Potato; That Mayo (Garlic); Truffle Oil; White Wine; Wholegrain Mustard

Moules-frites is an absolute classic dish! It truly lets the flavour of fresh mussels shine by cooking them in a simple white wine sauce. Served with truffle oil frites, or skinny potato chips, and a zingy lemon mayo for dipping. Chic bistro dining at home!

Moules-Frites & White Wine Sauce

with zingy That Mayo & fresh parsley

4.6

35 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Photo of Moules-Frites & White Wine Sauce

Serves 1

GOLDEN FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
GETTING STEAMY
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced Onions and fry for 3-4 minutes until softened, shifting occasionally. In the final 1-2 minutes, add the grated garlic and fry until fragrant, shifting constantly. Pour in the White Wine and bring up to a boil. Add the Mussels, cover and steam until warmed through, about 3-5 minutes (don’t worry, they are pre-cooked). Using a slotted spoon, remove the mussels from the pot. Reserve the Onion mixture in the pot.
CREAMY SAUCE
Return the pot with the Onion mixture to a low heat. Add the crème fraîche, some Lemon zest, a knob of butter, the Wholegrain Mustard and 100ml of warm water. Stir to combine and simmer for 1-2 minutes, until a runny consistency. Add more water if necessary. Remove from the heat and season. Loosen the mayo with a squeeze of lemon juice.
TRUFFLE FRITES
Once the fries are done, top with the grated cheese, the Truffle Oil and some seasoning. Toss until fully combined.
FRENCH FINISH
Serve the Mussels in a bowl and pour over the sauce. Sprinkle with the chopped parsley. Side with the cheesy truffle frites and the zingy mayo for dipping. Serve with a Lemon wedge for some added zingyness. Stunning!

Potato - 200g
Onion - 1
Garlic Clove - 1
White Wine - 45ml
Mussels - 200g
Crème Fraîche - 50ml
Lemon - 1
Wholegrain Mustard - 5ml
That Mayo (Garlic) - 10ml
Grated Italian-style Hard Cheese - 20ml
Truffle Oil - 10ml
Fresh Parsley - 4g

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Serves 2

GOLDEN FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
GETTING STEAMY
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced Onions and fry for 3-4 minutes until softened, shifting occasionally. In the final 1-2 minutes, add the grated garlic and fry until fragrant, shifting constantly. Pour in the White Wine and bring up to a boil. Add the Mussels, cover and steam until warmed through, about 3-5 minutes (don’t worry, they are pre-cooked). Using a slotted spoon, remove the mussels from the pot. Reserve the Onion mixture in the pot.
CREAMY SAUCE
Return the pot with the Onion mixture to a low heat. Add the crème fraîche, some Lemon zest, a knob of butter, the Wholegrain Mustard and 150ml of warm water. Stir to combine and simmer for 1-2 minutes, until a runny consistency. Add more water if necessary. Remove from the heat and season. Loosen the mayo with a squeeze of lemon juice.
TRUFFLE FRITES
Once the fries are done, top with the grated cheese, the Truffle Oil and some seasoning. Toss until fully combined.
FRENCH FINISH
Serve the Mussels in a bowl and pour over the sauce. Sprinkle with the chopped parsley. Side with the cheesy truffle frites and the zingy mayo for dipping. Serve with a Lemon wedge for some added zingyness. Stunning!

Potato - 400g
Onion - 1
Garlic Clove - 1
White Wine - 65ml
Mussels - 400g
Crème Fraîche - 100ml
Lemon - 1
Wholegrain Mustard - 10ml
That Mayo (Garlic) - 20ml
Grated Italian-style Hard Cheese - 40ml
Truffle Oil - 20ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

GOLDEN FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
GETTING STEAMY
Place a large pot over a medium heat with a drizzle of oil. When hot, add the diced Onions and fry for 4-5 minutes until softened, shifting occasionally. In the final 1-2 minutes, add the grated garlic and fry until fragrant, shifting constantly. Pour in the White Wine and bring up to a boil. Add the Mussels, cover and steam until warmed through, about 3-5 minutes (don’t worry, they are pre-cooked). Using a slotted spoon, remove the mussels from the pot. Reserve the Onion mixture in the pot.
CREAMY SAUCE
Return the pot with the Onion mixture to a low heat. Add the crème fraîche, some Lemon zest, a knob of butter, the Wholegrain Mustard and 200ml of warm water. Stir to combine and simmer for 1-2 minutes, until a runny consistency. Add more water if necessary. Remove from the heat and season. Loosen the mayo with a squeeze of lemon juice.
TRUFFLE FRITES
Once the fries are done, top with the grated cheese, the Truffle Oil and some seasoning. Toss until fully combined.
FRENCH FINISH
Serve the Mussels in a bowl and pour over the sauce. Sprinkle with the chopped parsley. Side with the cheesy truffle frites and the zingy mayo for dipping. Serve with a Lemon wedge for some added zingyness. Stunning!

Potato - 600g
Onions - 2
Garlic Cloves - 2
White Wine - 85ml
Mussels - 600g
Crème Fraîche - 150ml
Lemons - 2
Wholegrain Mustard - 15ml
That Mayo (Garlic) - 30ml
Grated Italian-style Hard Cheese - 60ml
Truffle Oil - 30ml
Fresh Parsley - 12g

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Serves 4

GOLDEN FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
GETTING STEAMY
Place a large pot over a medium heat with a drizzle of oil. When hot, add the diced Onions and fry for 4-5 minutes until softened, shifting occasionally. In the final 1-2 minutes, add the grated garlic and fry until fragrant, shifting constantly. Pour in the White Wine and bring up to a boil. Add the Mussels, cover and steam until warmed through, about 3-5 minutes (don’t worry, they are pre-cooked). Using a slotted spoon, remove the mussels from the pot. Reserve the Onion mixture in the pot.
CREAMY SAUCE
Return the pot with the Onion mixture to a low heat. Add the crème fraîche, some Lemon zest, a knob of butter, the Wholegrain Mustard and 250ml of warm water. Stir to combine and simmer for 1-2 minutes, until a runny consistency. Add more water if necessary. Remove from the heat and season. Loosen the mayo with a squeeze of lemon juice.
TRUFFLE FRITES
Once the fries are done, top with the grated cheese, the Truffle Oil and some seasoning. Toss until fully combined.
FRENCH FINISH
Serve the Mussels in a bowl and pour over the sauce. Sprinkle with the chopped parsley. Side with the cheesy truffle frites and the zingy mayo for dipping. Serve with a Lemon wedge for some added zingyness. Stunning!

Potato - 800g
Onions - 2
Garlic Cloves - 2
White Wine - 125ml
Mussels - 800g
Crème Fraîche - 200ml
Lemons - 2
Wholegrain Mustard - 20ml
That Mayo (Garlic) - 40ml
Grated Italian-style Hard Cheese - 80ml
Truffle Oil - 40ml
Fresh Parsley - 15g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Moules-Frites & White Wine Sauce?

The preparation time for Moules-Frites & White Wine Sauce with zingy That Mayo & fresh parsley is between 25 and 40 minutes.

What is the total time required to make Moules-Frites & White Wine Sauce with zingy That Mayo & fresh parsley?

The total time required to make Moules-Frites & White Wine Sauce with zingy That Mayo & fresh parsley is between 45 and 60 minutes.

How many servings does Moules-Frites & White Wine Sauce provide?

4 servings

What are the main ingredients in Moules-Frites & White Wine Sauce?

Creme Fraiche, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon, Lemons, Mussels, Onion, Onions, Potato, That Mayo (Garlic), Truffle Oil, White Wine, Wholegrain Mustard

What is the nutritional information of Moules-Frites & White Wine Sauce?

Calories: 831, Carbs: 64 grams, Fat: grams, Protein: 37.8 grams, Sugar: 8.8 grams, Salt: 808 grams

How do I prepare Moules-Frites & White Wine Sauce?

GOLDEN FRIES: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. TRUFFLE FRITES: Once the fries are done, top with the grated cheese, the truffle oil and some seasoning. Toss until fully combined. FRENCH FINISH: Serve the mussels in a bowl and pour over the sauce. Sprinkle with the chopped parsley. Side with the cheesy truffle frites and the zingy mayo for dipping. Serve with a lemon wedge for some added zingyness. Stunning! CREAMY SAUCE: Return the pot with the onion mixture to a low heat. Add the crème fraîche, some lemon zest, a knob of butter, the wholegrain mustard and 150ml of warm water. Stir to combine and simmer for 1-2 minutes, until a runny consistency. Add more water if necessary. Remove from the heat and season. Loosen the mayo with a squeeze of lemon juice. GETTING STEAMY: Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onions and fry for 3-4 minutes until softened, shifting occasionally. In the final 1-2 minutes, add the grated garlic and fry until fragrant, shifting constantly. Pour in the white wine and bring up to a boil. Add the mussels, cover and steam until warmed through, about 3-5 minutes (don’t worry, they are pre-cooked). Using a slotted spoon, remove the mussels from the pot. Reserve the onion mixture in the pot.