Moules frites – am I in France? I’m afraid not. Stuck in a very wet Glasgow having the house rewired which has meant a big upheaval so the electrician could get under the floors – furniture moved, carpets up, rooms emptied – stuff everywhere! Anyway, they’re just about done and I’m (almost) back to my usual cheery self!
The moules frites? Sunday dinner. I love mussels – they are definitely in my top ten. I allow a kilo of mussels for two – make sure you give them a good scrub and remove beards, etc, and throw away any that don’t close when you tap them. You’ll need a saucepan rather than a frying pan for this dish – if you have a stir fry pan/wok, even better. Sauté a shallot and some garlic in a little olive oil and then add a glass (or two) of wine and reduce a little. Add the mussels and put on the lid. Give the pan a good shake every now and then – they will only take about 3-5 minutes to cook. You’ll easily know when they’re ready – they open up. Throw lots of freshly chopped parsley over and serve. The frites? I shall let you decide – ours were the oven variety!