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Lemon, Parsley and White Wine Moules Frites with Irish Bacon

Lemon, Parsley and White Wine Moules Frites with Irish Bacon

with rainbow cherry tomato salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
689 kcal
Protein
: 
36.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Molluscs
  • Milk
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • May contain traces of allergens
Serving amount

500 grams

Mussels

(Contains: Molluscs)

600 grams

Potatoes

1 unit(s)

Lemon

1 sachet(s)

White Wine Stock Powder

(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)

10 grams

Parsley

2 unit(s)

Garlic

65 grams

Creme Fraiche

(Contains: Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

100 grams

Irish Bacon Lardons

125 grams

Cherry Tomatoes, Red Orange Yellow

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2881 kJ
Energy (kcal)689 kcal
Fat24.4 g
of which saturates11.3 g
Carbohydrate81.6 g
of which sugars5.8 g
Dietary Fiber11.2 g
Protein36.7 g
Salt5.5 g
Trans Fat0.4 g
Potassium1111.7 mg
Calcium33.7 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper
•Colander

Cooking Steps

Make the Frites
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then chop into 1cm fries (peeling optional).
  • Pop the fries onto a large (lined) baking tray.
  • Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
  • When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the shallot into small pieces. 
  • Cut the lemon into wedges. Roughly chop the parsley (stalks and all).
  • Halve the cherry tomatoes. 
  • Drain and rinse the mussels in a colander. Discard any broken shell pieces.
Time to Fry
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the bacon and shallot and cook until starting to brown, 5-7 mins. IMPORTANT: Cook lardons thoroughly.
  • Stir in the garlic and fry until fragrant, 1 min.
Simmer the Mussels
4
  • Add the mussels, creme fraiche, white wine stock and 100ml water (per 2P) to the pan. Bring to the boil.
  • Pop the lid on and cook until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.
Finishing Touches
5
  • Once piping hot, remove the pan from the heat.
  • Stir in lemon juice to taste and half the parsley.
  • When everything's ready, add the cherry tomatoes and salad leaves to a bowl and toss with the balsamic glaze and a drizzle of oil.
Dish Up
6
  • Share the mussels between two bowls and sprinkle over the remaining parsley.
  • Serve your frites and salad alongside.
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