Alex Prichard’s moules frites (mussels and fries)
serves
4
“Traditionally, moules frites are served with fine French fries; I’m a fan of bigger, thicker ones which soak up the sauce.” So says Sara Dining chef and delicious. Harvey Norman Produce Awards National Judge Alex Prichard.
Inspired by the premium rope-grown blue mussels from this year’s From the Sea award winner, Victoria’s Flinders Mussels, Prichard has delivered his own spin on the classic Belgian dish. The result is an ocean of flavour – gorgeous plump mussels swimming in an impossibly rich, creamy, savoury sauce; and some of the most amazing chips you’ve likely ever tasted. Trust us when we say, they’re worth the extra effort.
For the chips, start this recipe a day ahead. You’ll need a deep-frying thermometer.
Ingredients (15)
- 1 cup small mixed leaves (we used chervil, flat-leaf parsley and basil)
- 1 bunch chives, cut into 2cm lengths
- 1 small fennel, fronds reserved, bulb very thinly shredded (we used a mandoline)
- 2 1/2 tbs extra virgin olive oil
- 2 medium eschalots, thinly sliced
- 4 garlic cloves, thinly sliced
- 1kg cleaned mussels (we used Flinders Mussels)
- 150ml Pernod or pastis
- 150ml vin jaune (yellow wine) or Oloroso sherry
- 300ml thickened cream
- 11/4 tsp white pepper
- 100g butter, chopped
- Finely grated zest and juice of 1 lemon, plus lemon wedges, to serve
Chips
- 10 floury potatoes (such as sebago, coliban or King Edward)
- 2L tallow (beef fat)
Method
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1.For the chips, wash and cut potatoes into 2cm batons, then wash until the water runs clear. This removes excess starch and sugar, preventing burning and ensuring chips that are perfectly crispy outside and fluffy inside.
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2.Place potato in a large saucepan of salted water and bring to a simmer over high heat. Reduce heat to medium and simmer for 5 minutes, then drain. Place on a lined baking tray, uncovered, overnight in the fridge to allow them to dry out a little (this will also help them crisp up).
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3.The next day, combine the small mixed leaves, chives and reserved fennel fronds in a bowl.
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4.Heat tallow to 110°C in a deep saucepan over high heat. Cook chips, in batches, for 5 minutes each. Using a slotted spoon or spider, remove chips from tallow and transfer to a colander set over a tray. Increase tallow heat to 180-190°C.
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5.Meanwhile, heat olive oil in a large saucepan that has a lid over medium heat. Cook the eschalot and garlic, stirring occasionally, for 3 minutes, or until softened. Increase heat to high and add the mussels. Add the Pernod and vin jaune, and scrape base of pan with a spoon. Cook, covered, for 2 minutes. Remove lid and pull out mussels one by one as they open, transferring them to a large bowl (this is a crucial step; some people leave all the mussels in the pot until every one of them is open, but this can lead to some overcooking, and some that never open remaining in the dish).
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6.Once the mussels are removed and the alcohol is reduced to a glaze, add the cream and bring to the boil over high heat. Cook for 3 minutes, or until thick and glossy. Remove from heat and add the white pepper and butter, stirring to incorporate the butter to make a thick sauce. Add the shredded fennel bulb and lemon zest and juice.
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7.Cook chips, in batches, in tallow for 5-6 more minutes, until crisp and golden. Drain on paper towel. Season with fine salt.
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8.Add the sauce to the bowl with the mussels and toss together. Add mixed leaves mixture on top, and serve with fresh lemon wedges and fries on the side to dip into the sauce.
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