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Moules Frites
Recipe by Callum Hann
Try Callum Hann's Moules Frites today!
- Steps
- Ingredients
Ingredients
Potatoes
Cider Mussels
Apple Fennel Slaw
Edible Mussels Shells
Garnish
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Steps
- Preheat a deep fryer to 170°C. Preheat the mussel pie tee mould by warming in the deep fryer oil as it preheats.
- For the Potatoes, prepare the potatoes into 5mmx5mmx10mm julienne. Firstly, trim the curved edges from each potato. Slice into 3mm slices using a mandoline. Cut each slice into 3mm strips and then each strip into 10mm pieces.
- Place potatoes with olive oil, garlic and thyme in a small saucepan. Add extra oil if potatoes aren’t covered. Season generously with salt and pepper.
- Heat on a medium heat until the oil starts bubbling, then turn heat to low and cook as gently as possible for 30 minutes or until potato is very tender when pierced with a skewer. Set aside to cool.
- For the Cider Mussels, on a medium heat, warm the olive oil in a wide frypan with a snug fitting lid. Thinly slice the shallots, garlic and fennel. Cook for 5-8 minutes, until vegetables soften.
- Add 180ml cider, bring to the boil then add mussels. Put the lid on and cook, shaking the pan occasionally, for 2 minutes or until the mussels have opened. Meanwhile, place the remaining cold apple cider into a bowl.
- Remove the opened mussels into another bowl and immediately remove from the shell and place into the cold cider to stop the cooking process. Set aside in the fridge.
- Strain the remaining liquid from the frypan into a bowl and set 50ml aside for the edible mussel shells. Set aside.
- For the Apple Fennel Slaw, brunoise the apple, radish, fennel and shallot into 5mm cubes. Combine all the ingredients in a bowl except the lemon.
- Season with salt and pepper then add lemon zest and 1-2 teaspoon of lemon juice to taste.
- For the Edible Mussel Shells, whisk all ingredients together in a bowl, until just combined. Then pass through a fine sieve to ensure no lumps.
- Remove the hot pie tee mould from the deep fryer and shake gently to remove excess oil.
- Dip into the batter, and carefully, in a rolling motion, lift the mould out of the batter. If you use a ‘dipping’ motion the batter tends to slide off the mould back into the bowl so pulling it out in a curved motion is important. Take care that the batter doesn’t flow over the top of the mould as this creates a lip that makes it hard to remove.
- Allow the batter to dry on the mould for 30 seconds, then dip the mould into the deep fryer. Cook for 1 minute, then use a paring knife or skewer to gently loosen the mussel shell from the mould. Cook for a further 30-60 seconds then use a slotted spoon to remove the crisp shell and place on a wire cake rack until needed. Dip the mould back into the hot oil to keep it non-stick, then repeat to make 23 more mussels shells.
- To serve, place 2-3 pieces confit potato in each mussel shell. Top with a heaped teaspoon of the apple fennel slaw. Lightly drain a mussel and place on top of the slaw. Top each mussel with a quarter teaspoon of finger lime pulp and a piece of Geraldton wax. Repeat to make 24 mussels total.
- Create a serving plate with the black pebbles and Warrigal greens, transfer mussels to the plate and serve immediately.
