Lemon and Parsley Moules Frites
with Tomato and Baby Gem Salad
- Sulphites
- Milk
- Molluscs
- Celery
- May contain traces of allergens
Belgium's national dish, moules frites means 'mussels' and 'fries' respectively. A creamy lemon and parsley sauce dresses the mussels, paired with a side of salty frites to contrast the delicate sweetness of the shellfish.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
1 unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
500 grams
Garlic & White Wine Scottish Mussels
(Contains: Milk, Molluscs)
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.
Cut the lemon into wedges. Roughly chop the parsley (stalks and all).
Cut the tomato into 2cm chunks. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your salad dressing aside.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins.
Stir in the garlic and fry until fragrant, 1 min.
Add the mussels and their liquid into the pan. Pop the lid on and cook until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.
Stir the creme fraiche into the saucepan and bring to a simmer. Simmer until thickened, 2-3 mins.
Stir in a good squeeze of lemon juice and half the parsley.
When everything's ready, add the tomato and baby gem to the dressing and toss to coat.
Share the mussels between your serving bowls and sprinkle over the remaining parsley.
Serve your frites and salad alongside.
Serve with the mayo (see pantry for amount) for dipping and any remaining lemon wedges for squeezing over.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty mussels and delicious sauce, though some found the white wine powder didn't mix well.
- Ease of prep: Preparation was straightforward, but some found the cooking time for homemade chips longer than expected.
- Suggestions: Consider adding a touch of spice to enhance flavour; serve with garlic bread to mop up the sauce.
- Portions: Several reviewers felt the mussel portion was too small, especially for multiple diners or hearty appetites.
- Sides: The salad received mixed reviews; some found it unnecessary, while others suggested a more interesting variation.
