Moule Mariniere | Mussels with Baked French Fries | Family Meals on a Budget
A classic French dish that will transport you to the French Riviera we all wish we were there.
This is a great dish to introduce kids to eating weird looking shellfish as it comes with every kids beloved chips! Now that the weather is starting to improve this is a fantastic meal to be enjoyed under the Sun, at least that is what we will be doing!
INGREDIENTS
1kg fresh mussels £3.50
3tbsp olive oil £0.16
2 garlic cloves, finely chopped £0.04
1 shallot, finely chopped £0.18
1 bay leaf £0.03
5 sprigs of flat-leaf parsley, finely chopped £0.15
1 shot of white wine £0.17
150ml double cream £0.52
Salt £0.01
Pepper £0.01
FOR THE POTATOES
1kg potatoes, into 8mm batons £0.39
2 garlic cloves, finely chopped £0.04
100ml olive oil £0.24
6 sprigs thyme £0.20
Salt £0.01
Pepper £0.01
TOTAL £5.71 / 4 = £1.42
Preparation
Wash the skin of the potatoes thoroughly and cut them in to thin French fries of about 8mm thick. Wash them in cold running water until the water runs clear to remove some of the starch and drain them properly. Line some parchment paper on an oven tray (or 2), drizzle with the olive oil. Distribute them evenly on the tray and roast in the oven (from cold) at 200 degrees Celsius for 40 minutes or until ready turning the potatoes on a couple of occasions through the cooking process. In the last 10 minutes sprinkle some chopped garlic and the sprigs of thyme over it. Season with salt and pepper.
Wash the mussels under cold running water and discard any broken ones. Remove the beards by pulling with the help of a pairing knife and scrape off any barnacles. Rinse them one last time before they get into the pot.
In a large pot over medium heat, pour the olive oil and soften the shallot with the bay leaf for about 5 minutes. Add the garlic and fry for 3 more minutes. Bring the heat up to its maximum and add the white wine, reduce it down and add the double cream, give it a good stir, bring it to the boil and add the parsley and the mussels. Stir them and cover with a lid. Let them open which should take about 3 minutes, add the parsley, season with salt and pepper, give it all a good stir and serve with the French fries and a large bowl in where to discard the shells. Enjoy!
