La Brasserie’s moules with pommes frites – Food & Home Magazine
This recipe comes from La Brasserie restaurant in Sydney. Mussels are easy to prepare so they are a great idea for a crowd pleaser.
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Ingredients
- POMMES FRITES
- sunflower oil, for deep-frying
- 2kg thin-cut chips
- a handful of fresh flat-leaf parsley, chopped, plus extra to garnish
- 180g butter, at room temperature
- 4 garlic cloves, finely chopped
- 2 small red onions or 4 shallots, thinly sliced
- 6 sprigs of fresh thyme
- 2 bay leaves
- 200g small button mushrooms, thinly sliced
- 360ml dry cider
- 3kg fresh black mussels, beards removed and scrubbed
- 300g crème fraîche
- salt
- freshly ground black pepper
- crusty bread, to serve
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