Mussels with Truffle Fries

Mussels with Truffle Fries

Succulent mussels steamed in aromatic white wine and herbs, paired with golden, crispy fries dusted in luxurious black truffle salt—a decadent twist on the classic moules-frites.

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how to make

Serves: 2

  • 1 kg Cornish Mussels
  • 200 ml double cream
  • 1 shallot finely dice
  • 4 cloves of garlic finely diced
  • 50g butter
  • 75ml white wine
  • 1 larger bunch of parsley, chopped
  • 500g skin on fries
  • 1 tsp truffle sea salt
  1. Preheat your oven to 200˚C if you are baking your fries or heat oil to 180˚C if frying. If you are baking then place your oven fries on a baking tray and start cooking.
  2. Soften your butter in a large pan and add chopped shallot and garlic. Sauté for 3-4 mins.
  3. Check your mussels, debeard, remove any open ones and add all the rest to the pan. Pour over your white wine to steam and cover with a lid.
  4. After 3-4 minutes when the mussels have almost all opened, add in your parsley stalks and cream. Bring back to the boil, simmer for a few more minutes and garnish with the remaining chopped herbs.
  5. For the fries – as soon as they are cooked transfer into a large bowl for seasoning. Coat with a generous sprinkle of truffle sea salt and toss up in the air and around the bowl to evenly cover with the seasoning.
Mussels with Truffle Fries

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