Mussels in White Wine and Cream with Frites
Prep time: 30 minServes: 4
Pairs with
You poured white wine into the pot, so pour the same thing into the glass — a Muscadet, a Chablis, or a Picpoul de Pinet meets the brine and the cream as well as the frites do.
Ingredients
- 2kg mussels, scrubbed and debearded
- 2 tbsp butter
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 200ml dry white wine
- 150ml cream
- Large handful of flat-leaf parsley, roughly chopped
- Black pepper
- Good bread or frites to serve
Method
- 11. Discard any mussels that don't close when you tap them — they're dead.
- 22. Melt the butter in a large pot with a lid over medium heat. Sweat the shallots soft for 3 minutes. Add garlic, cook 1 minute more.
- 33. Turn the heat to high, pour in the wine. Let it bubble for 1 minute.
- 44. Tip in all the mussels at once, clamp the lid on. Shake the pot after 2 minutes.
- 55. They're done after 3–4 minutes total — open the lid and check that most have opened. Discard any that stay shut.
- 66. Pour in the cream, scatter parsley and pepper. Stir through.
- 77. Ladle into deep bowls with plenty of broth. Serve with bread or frites for dipping.