Dorset-style Mussels and Chips

Ingredients

In this adaptation of the original Belgian dish, we incorporate the flavors and ingredients specific to the cuisine of Dorset. The mussels are sourced locally from the Dorset coast, ensuring the freshest and most sustainable seafood. The broth is infused with herbs and spices commonly found in Dorset, such as thyme and parsley, to add a unique flavor profile. Additionally, the chips are prepared using locally grown potatoes, giving them a distinct taste and texture. We alse have the original recipe for Moules-frites, so you can check it out.

• 2 kg (4.4 lbs) fresh mussels 2 kg (4.4 lbs) fresh mussels
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 shallots, finely chopped 2 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (240 ml) dry white wine 1 cup (240 ml) dry white wine
• 1 cup (240 ml) fish or vegetable stock 1 cup (240 ml) fish or vegetable stock
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• 1 kg (2.2 lbs) potatoes, cut into chips 1 kg (2.2 lbs) potatoes, cut into chips
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Scrub the mussels under cold water, removing any beards or debris. Discard any mussels that are open or damaged.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until translucent.
3. 3.
   Pour in the white wine and bring to a simmer. Allow the wine to reduce slightly for about 2 minutes.
4. 4.
   Add the fish or vegetable stock, parsley, and thyme to the pot. Season with salt and pepper to taste.
5. 5.
   Increase the heat to high and add the mussels to the pot. Cover with a lid and cook for 5-7 minutes, or until the mussels have opened.
6. 6.
   While the mussels are cooking, heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the potato chips in batches until golden and crispy. Remove from the oil and drain on paper towels.
7. 7.
   Once the mussels are cooked, discard any that have not opened. Taste the broth and adjust the seasoning if needed.
8. 8.
   Serve the mussels in bowls, ladling the broth over them. Serve with a generous portion of crispy chips on the side.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels that are open or damaged. Scrub them thoroughly under cold water to remove any debris or sand.
• Potatoes — Choose starchy potatoes, such as Maris Piper or King Edward, for the best results in achieving crispy chips. Soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch and improve crispiness.

Tips & Tricks

• To enhance the flavor of the broth, add a splash of cream or a knob of butter before serving.
• Serve the mussels with crusty bread to soak up the delicious broth.
• For a spicy twist, add a pinch of chili flakes to the broth.
• If you prefer a thicker broth, mix a tablespoon of cornstarch with cold water and stir it into the simmering broth until thickened.
• Experiment with different herbs and spices to customize the flavor of the broth to your liking.

Serving advice

Serve the Dorset-style Mussels and Chips in large bowls, ensuring each serving has a generous amount of mussels and broth. Garnish with fresh parsley for a pop of color. Accompany the dish with a side of crispy chips and a slice of crusty bread.

Presentation advice

Present the Dorset-style Mussels and Chips in a rustic and inviting manner. Place the bowls of mussels on a wooden serving board or a coastal-themed platter. Arrange the chips in a separate bowl or on a side plate. Sprinkle some additional chopped parsley over the mussels for an appealing touch.