With mussel season in full swing, now’s the time to get cracking on this recipe for moules frites with a creamy sauce enriched with. The aioli and homemade cheesy chips complete this heavenly supper, perfect for mopping up any leftover broth. A surprisingly simple recipe which combines the best of both French and Swedish cuisine, this is a dish that doesn’t skimp on flavour.
Known as the’king of cheeses’ in Sweden, VÃƒÂ¤sterbottensost has been made using the same secret recipe since 1872. It was made by accident one day when Ulrika Eleonora LindstrÃƒÂ¶m, a dairy maid, was distracted from her work by a romantic interlude which caused the cheese to develop its unique character. VÃƒÂ¤sterbottensost is available to buy in Waitrose, Ocado and Selfridges.
For more recipes please visit vasterbottensost.com/en
Moules Frites with VÃƒÂ¤sterbottensost®
For the mussels:
- 3 kg fresh cleaned mussels
- 1 litre cream
- 250 ml dry white wine
- 200 g grated VÃƒÂ¤sterbottensost, plus extra for sprinkling
- 50 g butter 1Ã¢â‚¬â€œ2 chopped shallots 2 chopped cloves of garlic ½ small red chilli 30 g grated ginger ½ lemon A pinch of salt
- Handful of fresh dill
For the chips:
- 4 large baking potatoes
- 1Ã¢â‚¬â€œ2 litres oil for deep-frying
- 40g VÃƒÂ¤sterbottensost
- 2 tbsp shredded parsley leaves
- Salt, to taste
For the aioli:
1 egg yolk 200 ml rapeseed oil ½ lime 1 clove of garlic (crushed) A pinch of salt
- Melt the butter in a large saucepan with a lid and fry the shallots, garlic, chilli and ginger. Add the wine and allow to boil for 1 minute, then pour in the cream and add the 200g of VÃƒÂ¤sterbottensost. Allow the cream to reduce until just a third is left.
- Add the mussels and put the lid on. Leave to cook for 5Ã¢â‚¬â€œ7 minutes or until all the mussels have opened (discard any that have not). Add the lemon juice and garnish with dill and the rest of the grated VÃƒÂ¤sterbottensost.
- Meanwhile, make the chips by peeling the potatoes and cutting into 1 cm thick strips. Deep-fry in oil at 110 °C for 4Ã¢â‚¬â€œ5 minutes.
- Take out the chips and raise the temperature of the oil to 165 °C. Deep-fry until they turn golden. Leave to drain on kitchen paper.
- Make the aioli by whisking the egg yolk in a bowl and add half of the oil, 1 tsp at a time to stop it curdling. Mix in the lime, garlic and salt and carefully whisk in the rest of the oil until it reaches a thick consistency.
Grate the cheese over the chips and sprinkle over parsley and salt to taste. Serve with the mussels and aioli.