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Moules marinière with shoestring fries and garlic mayonnaise

7 Minute Supper - Moules Mariniere with Fries

The Hairy bikers show you how, with a little advance preparation, you can get this bistro-style supper on the table in less than 10 minutes.


For the garlic mayonnaise
For the shoestring fries
  • 200g/7oz Maris Piper potatoes, peeled, finely shredded

  • vegetable oil, for deep-frying

  • salt

For the moules marinière
  • 1kg/2lb 2oz mussels, cleaned, beards removed, rinsed in plenty of cold running water (discard any mussels that do not close tightly when tapped)

  • 2 banana shallots, finely chopped

  • 1 garlic clove, finely chopped

  • salt and freshly ground black pepper

  • 150ml/5fl oz white wine

  • small bunch fresh flatleaf parsley, finely chopped

  • 100ml/3½fl oz double cream

Preparation method

  1. For the garlic mayonnaise, whisk the egg yolk, garlic, Dijon mustard, vinegar and lemon juice together in a bowl or food processor until smooth. Season with salt and freshly ground black pepper.

  2. Slowly add the oil in a thin steam, whisking continually, until the mixture thickens into mayonnaise. Transfer to the fridge.

  3. For the shoestring fries, half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (caution: hot oil can be dangerous. Do not leave unattended).

  4. Meanwhile, for the moules marinière, heat the oil in a saucepan with a tight fitting lid.

  5. Add the shallots and garlic and fry for 4-5 minutes or until softened. Season with a little salt and freshly ground black pepper. Add the wine and mussels, cover the pan with a lid and steam for 4-5 minutes, or until the mussels are starting to open. (Discard any mussels that haven’t opened.) Add the cream and parsley and simmer for a further minute, or until the sauce has thickened.

  6. For the shoestring fries, rinse the potatoes and pat dry with kitchen paper.

  7. Deep-fry the potatoes for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with salt.

  8. To serve, spoon the mussels into a large bowl. Serve the fries and garlic mayonnaise alongside.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2

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