Moules-frites has got to be one of France’s greatest exports. Who doesn’t love plump, juicy mussels with a pile of crispy fries to dip in the juices? And it’s one of the easiest dishes to whip up, too. Francophile chef Matt Budden, from Schpoons & Forx at the Bournemouth Hilton, shares his recipe for Normandy-style rope-grown mussels, which can be prepared in less than 30 minutes.
- 1 tbsp rapeseed oil
- 4 large banana shallots, finely chopped
- 3 thyme sprigs
- 200ml dry apple cider
- 75g smoked back bacon
- 1kg rope-grown mussels, scrubbed, beards removed
- 200ml double cream
1Heat rapeseed oil in a saucepan over medium heat, add bacon, shallot, thyme and cook until tender (5-6 minutes).
2Add cider, bring to the simmer, add mussels, increase heat to high, cover and cook, shaking pan occasionally, until mussels open (2-3 minutes).
3Season to taste, add cream, stir until mussels are well coated, and serve hot with crusty sourdough bread – or frites.