Mussels with Truffle Fries
2
Pescatarian
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.
Ingredients
- 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 TruffleHunter Black Truffle Sea Salt
Directions
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.
Soften your butter in a large pan and add chopped shallot and garlic. Sauté for 3-4 mins.
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.
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.
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.
