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This classic Moules Frites recipe combines the briny sweetness of mussels with the smoky richness of chorizo and the creaminess of double cream. The addition of rosemary and garlic infuses the dish with a fragrant depth, while a splash of dry white wine brings brightness to the sauce. The mussels steam open, releasing their juices into the sauce, creating a silky texture that coats every bite. Serve with crunchy chips for a satisfying pairing.
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Clean the mussels and remove their beards.
Fry the thinly sliced chorizo in a drizzle of olive oil for 5 minutes, or until it starts rendering its fat and developing colour.
Add the shallots and cook for an additional 2 minutes.
Add the rosemary and thinly sliced garlic, and cook until fragrant, about 3–5 minutes.
Add the mussels and a large glass of white wine. Cover and let steam until the mussels have opened.
Remove the lid and cook for an additional 2 minutes to reduce the sauce. Add the cream and season to taste.
Stir well and serve with crunchy chips.
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If you don’t have chorizo, you can substitute with bacon or pancetta for a smoky flavour.
Make sure to discard any mussels which don't close when touched or rinsed
For a spicier kick, add more red chilli or use a hotter variety.
What type of white wine should I use?
Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavour.
Can I make this dish dairy-free?
You can substitute the double cream with coconut cream for a dairy-free version.
How do I clean mussels?
Scrub the shells under cold water and remove the beards by pulling them off with your fingers or a knife.
Can I prepare this dish in advance?
It’s best to cook mussels fresh, but you can prepare the sauce in advance and reheat it before adding the mussels.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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