Moules marinières served with rustic fries and aioli
2kg fresh mussles
300ml white wine
300ml fish stock
(100ml single cream)
4 cloves of garlic
4 sprigs fresh thyme
3 sprigs parsley
100ml parsley, finely chopped
2 teaspoons salt
Start by washing the mussels carefully. Finely chop the onion and garlic and pan fry gently until translucent. Add the fish stock and white wine, herbs (remember to reserve the chopped parsley for garnish) and salt. Cook the mussels in the boiling liquid for approximately 5 minutes, giving the saucepan a firm shake from time to time. Garnish with chopped parsley. Important: do not eat mussels that have not opened during the cooking process.
4 large potatoes
1 bottle of rapeseed oil
1-2 cloves of garlic
Scrub potatoes carefully and cut into finger-width chips. Blanche potatoes for approximately 10 minutes and drain. Place the chips on sheets of kitchen roll and allow to dry. Place the oil in a saucepan and heat to approximately 180°C. Deep fry the potatoes until golden brown and crispy.
Use a slotted spoon to remove the chips from the pan and season with salt.
You can re-use the oil if you sieve it into a clean container and cover tightly once it has cooled.
Peel the garlic cloves, blanche in boiling water and grate. Place the mayonnaise in a bowl and add the garlic. For the best results, make the aioli the day before.
Serve in individual bowls.
This dish is particularly delicious when eaten with your fingers. Don’t forget to have plenty of napkins and wipes available for your guests.