serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 40 g butter
- 3 large eschallots, finely chopped
- 5 garlic cloves, thinly sliced
- 150 ml dry white wine
- 1 tbsp sea salt flakes
- Freshly ground black pepper
- 1 kg mussels, cleaned
- ¼ cup finely chopped flat-leaf parsley
- ½ lemon, juiced (optional)
- French fries, mayonnaise, to serve
Instructions
- Melt the butter in a large, heavy-based saucepan over medium-low heat. Add the eschallots and garlic and cook, stirring occasionally for 8-10 minutes, or until softened and translucent.
- Increase the heat to high and add the wine, salt and a generous pinch of black pepper, then bring the liquid to the boil. Simmer for 4 minutes, or until the liquid reduces by half.
- Stir through the mussels and cover. Cook, shaking the pan every minute or so, for 5-6 minutes or until the mussels open. Remove from the heat.
- Stir through the parsley and lemon juice (if using), then serve the moules frites with French fries and mayonnaise on the side.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
