You need to eat





CLASSIC MOULES FRITES...AND COCKLES, TOO

CLASSIC MOULES FRITES...AND COCKLES, TOO

Moules, or Mussels are amazing! I just love them! When cooked properly, they're soft and taste of the sea. This is the classic way of serving them up, lemon, white wine, garlic...and crispy salty shoe strings fries to sop up the sauce. Oh...and I added cockles (which I'd never tried before) that are much like clams, they cook the exact same way as mussels, so you can cook them together and tasty little buggers too.

Here's what you'll need

  • 1 pound mussels (debearded)
  • 1 pound cockles
  • 2 shallots (finely chopped)
  • 4 cloves minced garlic (finely minced)
  • 2 small chillies (finely chopped)
  • ½ cup white wine
  • 1 cube vegetarian stock cube
  • 1 half lemon (zest and juice)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt and pepper to taste
  1. starting with the fries, cut the potatoes as thick or thin as you like (I did shoe strings for this recipe)and soak in cold water for an hour

  2. drain them and pat them dry as best you can and toss them into a preheated 150° deep fryer until cooked through (but not browned)

  3. lay them out onto a baking sheet until cooled

  4. CLASSIC MOULES FRITES...AND COCKLES, TOO

  5. now they're ready, so turn up the deep fryer to 400°

  6. in a small pan, sautee shallots, chillies and garlic in butter

  7. when they're cooked through, add the white wine and stock cube with ¼ cup water

  8. bring to a boil, reduce and simmer until half gone

  9. in the meantime, rinse your mussels and cockles really well under the tap as they can be really sandy

  10. CLASSIC MOULES FRITES...AND COCKLES, TOO

  11. toss them into the waiting pot of liquid and pop the lid on...give em a good shake

  12. let them cooked for about 3 minutes without lifting the lid

  13. take a quick peek to make sure they've all opened (which means they're cooked) and take off the heat but leave covered

  14. now you can drop your fries...take them out, pop them into a paper towel lined bowl and season immediately, when they're still 'wet'

  15. CLASSIC MOULES FRITES...AND COCKLES, TOO

  16. pour the mussels and cockles into a couple of bowls and top with a handful of fries...done!

  17. CLASSIC MOULES FRITES...AND COCKLES, TOO

Search categories

Grains Pasta 2-Bite Snacks Eggs Game Sauces & Dips Chicken Sauces & Dips Grilling Sides Vegetarian Salads Sweets Starters Potatoes Beef On Bread Cheese Pork Lamb Seafood Eating in the World Breakfast