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
Moules-Frites & White Wine Sauce
with zingy That Mayo & fresh parsley
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
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!
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!
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!
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!
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.
What should be prepared from my kitchen to make 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
How many calories does Moules-Frites & White Wine Sauce have?
831 calories
How much fat content does Moules-Frites & White Wine Sauce have?
grams
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