Moules Mariniere with Sweet Potato Fries & Homemade Mayonnaise
The classic French dish of mussels steamed in white wine and cream meets the Belgian version with hints of savoury celery and alternative sides. The baguette gives way to waistline-friendly sweet potato, sliced into matchsticks and crisped in a hot oven. Served with creamy homemade mayonnaise, this is an impressive dish that’s easily doubled up to feed a crowd.
For the Mayonnaise:
- 2 large egg yolks
- 1 heaped teaspoon of Dijon mustard
- 200ml of avocado oil or any neutral-flavoured oil
- 50ml of extra virgin olive oil
- 50ml of lemon juice or white wine vinegar
- Fine salt, to taste
For the Sweet Potato Fries:
- 2 large sweet potatoes, scrubbed and sliced into 1.5cm matchsticks
- 3 Tbsp. coconut oil
For the Moules Mariniere:
- 5 kgs fresh black mussels in their whole shell
- 1 small brown onion, peeled and finely diced
- 1 head of celery, leaves removed and stalks thinly sliced
- 4 Tbsp. butter
- 500ml dry white wine
- 250ml fresh cream
- 4 cloves of garlic, peeled and crushed
- Coarse ground black pepper & sea salt
- Fresh Italian flatleaf parsley, roughly chopped
- Fresh lemon wedges, to serve
To make the Mayonnaise:
Using an electric whisk, beat the egg yolks with the mustard until combined. With the whisk running, carefully add the avocado oil, beginning by dripping it into the egg mixture before pouring it in a very thin, slow stream until the mayonnaise has paled and thickened. If you add the oil too quickly, the mixture will split.
Still running the whisk, pour in the lemon juice or vinegar a little at a time – this will slightly loosen the mixture as well as adding flavour. Slowly add the olive oil and whisk to desired consistency. Season to taste with the salt and refrigerate immediately in a covered dish.
To make the Sweet Potato Fries:
Lightly coat the sweet potato matchsticks in the coconut oil and bake in an oven preheated to 220°C for 20 minutes.
Reduce the oven temperature to 170°C, turn the fries over and bake for a further 20 to 30 minutes until golden brown and crispy. Turn the oven off and keep the fries warm inside until ready to serve.
To make the Moules Mariniere:
Scrub and de-beard the mussels, discarding any that don’t close when tapped sharply. In a Le Creuset Buffet Casserole, sauté the onion and celery in the butter. Deglaze the bottom with the wine and add the cream and garlic.
Simmer and reduce the sauce by half – it should coat the back of a spoon. Season to taste and add the mussels. Replace the lid of the casserole and steam the mussels over high heat for about 10 minutes or until all of the mussels have opened. Discard any that don’t open after 15 minutes of steaming. Stir the open mussels through the sauce and sprinkle over the chopped parsley.
Serve the mussels in the casserole alongside the lemon wedges, sweet potato fries and the mayonnaise. A fresh baguette is always welcome too.
Recipe and images courtesy of Georgia East.