Recipe

Moules frites

4-6 servings

Mussels in white wine flavoured with Västerbottensost, for a richer feel to the sauce. Serve with aioli and home-made chips.

Mussels

3 kg fresh cleaned mussels
1 l cream
250 ml dry white wine
Flavour with 200 g grated Väster­bottensost
50 g butter
1–2 chopped shallots
2 chopped cloves of garlic
½ chopped chilli
30 g grated ginger
½ lemon
A pinch of salt

Home-made chips

4 large baking potatoes
1–2 l oil for deep-frying
Flavour with 40 g Västerbottensost
2 tbsp shredded parsley leaves
A little salt

Aioli

1 egg yolk
200 ml rapeseed oil
½ lime
1 clove of garlic (crushed)
2 ml salt

Mussels: Melt the butter in a large saucepan with a lid. Fry the onion, garlic, chilli and ginger. Add the wine and allow to boil for 1 minute, then pour in the cream and Västerbottensost. Allow the cream to reduce until just a third is left. Add the mussels and put the lid on. Leave to cook for 5–7 minutes or until all the mussels have opened. Garnish with dill and grated Västerbottensost and squeeze some lemon juice over.

Home-made chips: Peel the potatoes and cut into 1 cm thick strips. Deep-fry in oil at 110 °C for 4–5 minutes.* Take out your chips and raise the temperature to 165 °C. Deep-fry until they turn golden. Grate the cheese and sprinkle over parsley and salt to taste.

Aioli: Whisk the egg yolk in a bowl and add half of the oil, 1 tsp at a time to stop it curdling (be sure to go easy to begin with). Mix in the lime, garlic and salt. The carefully whisk in the rest of the oil.

* For more luxurious chips, fry the potatoes in butter. Then deep-fry in oil.

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