Belgian moules-frites with mayonnaise recipe

A feast that always reminds me of the seaside. It’s not easy to make for large numbers of people, though (at least I don’t want to make frites for 16 people without a proper deep fat fryer). but it’s a gloriously celebratory meal for four to six.

Prep time: 40 minutes, plus 30 minutes soaking time | Cooking time: 40 minutes

SERVES

Four

INGREDIENTS

For the frites

• 5 large King Edward potatoes, peeled
• Vegetable oil, for deep-frying

For the mayonnaise

• 2 egg yolks
• ¾ tsp Dijon mustard
• 225ml oil, a mixture of olive oil and groundnut oil
• 2 tbsp lemon juice (you may not need all of it)

For the moules

• 2kg mussels
• 75g butter
• 4 shallots, peeled and finely chopped
• 4 garlic cloves, finely sliced
• 500ml dry white wine
• 10g parsley leaves, roughly chopped

METHOD

1. Slice the potatoes lengthways and cut them into 5mm-wide chips. Put these in cold water for about 30 minutes, then wash off the excess starch and pat dry.
2. Arrange a couple of baking trays near the hob and put a double layer of kitchen paper on them. As you’re going to ‘double-fry’ the chips, do the first frying now. Half-fill a large saucepan with vegetable oil and heat it to 150C. Cook the chips in batches, carefully lowering them into the hot oil. Fry them for 5 minutes, then scoop them up with a skimmer or a slotted spoon and transfer them to the paper to drain. Once you’ve done all the chips, leave them to cool to room temperature. Keep the oil in the pan and set aside.
3. Make the mayonnaise. Put the egg yolks into a bowl and add the mustard, and some salt and white pepper. Beating with electric beaters, start adding the oil a little at a time. Add more oil only when the mixture is thickening and the previous lot of oil has been incorporated. You can speed up the process once you have a thick mixture. Stir in some of the lemon juice, taste and add more if you want. Adjust the seasoning too. Cover and put in the fridge until you’re ready to serve.
4. Clean the mussels in plenty of cold water, pulling off any beards you see and scrubbing the shells. Tap each mussel on the side of the sink and throw away any that don’t close.
5. Melt the butter in a large saucepan and sauté the shallots and garlic for about 4 minutes until they’re soft. Add the wine and parsley and bring to the boil, then add the mussels. Put the lid on and cook the mussels, shaking the pan a couple of times, for 4 minutes, or until the shells have opened (discard any that have not opened). Pull the pan off the heat and keep it covered so the mussels stay warm.
6. Put out more baking trays and cover them with fresh kitchen paper. Heat the reserved oil to 180C and fry the chips again, in batches, for about 3 minutes, or until they’re crisp and golden. Transfer to the paper as soon as they’re cooked and sprinkle with salt. Put into a serving bowl and serve the mussels with the chips and the mayo.