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About the dish
Tender mussels simmered in a rich sauce of white wine, cream, garlic, shallots, and parsley, served alongside crispy frites.
MEP
Knife, Fork, Dessert Spoon, Shell Bowl & Finger Bowl
Ingredients
10ml Garlic oil SR
500g Mussels
150ml/5oz Mussel sauce DK
1g Parsley - chiffonade
1 ptn Frites (120g frozen frites)
pinch of salt
Video
Recommendations
DRINKS
Pouilly Fumé
We want a wine here that has some mineral notes and acidity to work with the moules but not so much acidity it goes against the sauce, the Pouilly Fumé is perfect for this and a great match with this dish.
Lucky Saint
The maltiness of the beer complements the sweetness of the mussels, while the hops provide a refreshing contrast that cuts through the richness of the dish.
SIDES
Some bread is really needed here to make sure we get all that lovely sauce up. Fougasse works best because of the garlic flavour.
Although moules frites and “French Fries” are both from Belgium, the French have adopted the dish as if it was their own. The dish is most popular in Brittany and can be found in many restaurants along the coast.
