FORMULA FOOD - ROUND 14

ITALY = MOULES ET FRITES

Yes, this is the Belgian offering following last week's little mix up! Another point to remember is, when buying fresh mussels from the fish mongers on a Saturday - get there before the bloody shop closes. The shop closed at 2pm & following our morning jaunt to Ikea, I got there at 2:20 - bugger! So dear reader, I had to make the best of a bad job with some supermarket bought fresh mussel meat. Not the same at all, but it was either that or some vacuumed packed mussels, still in their shells, but also in a rather suspect garlic butter sauce!
Conclusion: Get to the fish mongers in time!
Would I make it again? No. Yes with proper mussels.

Moules et Frites:
2 boxes of supermarket mussel meat(!), 1 finely chopped shallot, 2 finely chopped cloves of garlic, 1 finely chopped red chilli, 1 large glass of white wine, 150ml double cream, roughly chopped parsley, 4 large potatoes & olive oil.

1. Pre-heat oven to GM8. Peel & cut potatoes into chips & par-boil in slightly salted water for 5 mins. Toss in oil on a baking tray & sprinkle with salt, then bake for 30mins turning once.

2. Meanwhile, heat some oil in a saucepan over a medium heat & gently fry the shallot, chilli & garlic. After 5 mins, add the wine, bring to boil, then reduce heat & simmer for 15mins or so until the wine has reduced by half & lost the raw alcohol taste. Add the cream, nearly boil it & again reduce heat & simmer for 10 mins to thicken the sauce slightly (check for seasoning - may need a squeeze of lemon, mine did). Add the mussel meat & warm them through.

3. Place chips into bowls & pour over the mussel broth, sprinkle with chopped parsley.