Moules Frites, or steamed mussels and chips, is a sweet pairing of two of my favourite foods. Whilst it may sound seriously fancy, it’s really cheap and easy to prepare at home. Oh, and it tastes insanely good.
There has been a bit of a chip fest in my kitchen of late thanks to being sent a Philips Airfryer to take part in the #AirfryerTakeIn challenge whereby we swap out our favourite takeaway for a healthier home-made fakeaway .
The Airfryer claims to make superb chips (among many other things!) in just a tiny amount of oil. And as the chippy is our go-to on days when we really can’t be bothered to cook, this was the perfect recipe to try it out on.
I’ve never owned a deep fat fryer, neither wanting the temptation or never-ending cleaning that comes with owning one.
So when we do make chips at home we make than in the oven.
We slice potatoes, rinse in cold water & dry on a clean tea towel.
Then get a few tablespoons of oil really hot in the oven before tossing the potato slices in.
They then get sprinkled with some sea salt, and baked till golden and crisp.
So, neither of us were expecting to enjoy chips cooked in just 1 teaspoon of oil and hot air.
In fact, Jonny was convinced that Philips claims of ‘crispy chips that are fluffy inside’ was a marketing ploy.
Can you see where this is going?!
Our chips were crispy on the outside.
And they were definitely fluffy on the inside.
In fact, I would go as far as to say they were just as good as homemade oven chips.
They felt cleaner and lighter, but the taste was really very good.
I have to say the Airfryer looks pretty cool too.
And certainly easier on the eye than any deep fat fryer I’ve ever seen!
Moules Frites – Airfryer Chips
If you’re making your chips in the oven, preheat to 200/400/gas 6.
Heat 3-4 tablespoons of your favourite cooking fat in a large baking tray.
Rinse the raw potatoes slices in cold water (to rinse the starch off) and dry on a clean tea towel.
Carefully add to the hot oil and toss to coat well.
Sprinkle with sea salt. Reduce the oven temp to 180/350/gas 4 and bake for 20-40 minutes turning once or twice during cooking.
Next time I fancy giving this a go with either sweet potato or African yam instead of white potatoes – I reckon that would shake up the flavours a treat!
As for the mussels, this is the simplest way I’ve ever cooked them.
The bacon, spring onion, garlic and wine are brought to a quick boil.
Then mussels are dropped in. The lid goes on, the pan gets shaken and two minutes later, you’re ready to eat!
There’s enough salt in the mussel juice that they don’t need any more seasoning, although do feel free to check just before serving.
Dish up alongside a small bowl of mayonnaise to dunk chips in and enjoy this divine pairing of classic moules frites.
- 500 g large potatoes
- 1 tsp your favourite cooking oil - I used ghee
- Sea salt
- 2 rashers bacon - finely diced
- 2 spring onions - chopped
- 1 garlic clove
- 1 glass white wine
- 1 kg fresh mussels - scrubbed, de-bearded and any dead ones discarded
- Peel the potatoes & slice into skinny chips. Soak them in cold water for 30 minutes then drain and dry on a clean tea towel.
- Preheat the Airfryer to 160c. Toss the chips in the oil (melt first if using ghee) to lightly coat each one and pop in the Airfyer basket. Slide the basket into the Airfryer and set the timer for 18 minutes.
- When the timer pings, take out the basket and shake the chips. Turn the temperature up to 180c and cook for another 6 minutes. When the timer pings, shake them again then return the basket for a final 6 minutes (so a total cooking time of 30 minutes for skinny chips).
- During the final 6 minutes of cooking time pour the wine, garlic, spring onion and bacon bits in to saucepan. Put over a medium high heat and as soon as it boils, throw in the mussels and pop on the lid. Cook for two minutes, shaking occasionally (hold on tight to that lid!)
- Serve with the mussels and delicious juice in a small bowl and a pile of tasty chips.
Huge thanks to Philips for sponsoring this recipe post and allowing me to continue bringing you tasty new recipes, for free. As always all thoughts (and leftovers!) are my own.