French home chef and author Manon Lagrève has shared with Express.co.uk a mussels recipe that is irresistibly creamy and fragrant.
In order to elevate the flavour and creaminess of this classic dish, Manon has tweaked the recipe to include a fan-favourite spread.
Manon paired the delectable molluscs with Boursin Garlic & Herbs and a side of rosemary fries for an aromatic and nutritious meal.
Moules à la Boursin recipe
Ingredients
3L/500g fresh moules
100g salted butter
Four or five shallots
200ml dry white wine
100g Boursin Garlic & Herbs
Salt and pepper to taste
For the Rosemary Frites
750g potatoes
40ml vegetable oil
Four garlic cloves, crushed
One tbsp sea salt
One tbsp dry rosemary
Method
First, peel your potatoes and cut them into your preferred fry shape. Once they’re cut, submerge them in a bowl of cold water for about 20 minutes. This helps remove excess starch and prevents browning.
After soaking, drain the potatoes and pat them completely dry with paper towels. Spread them out in a single layer on a large baking sheet.
Preheat the oven to 220°C (fan setting). Combine the vegetable oil, salt, rosemary, and garlic, and toss the frites by hand until they are evenly coated. Place them in the oven and bake for 40 minutes, turning them a few times throughout.
Finely chop the shallots. In a large pan, melt the butter and sauté the shallots over medium heat for five to seven minutes until they become soft. Pour in the white wine to deglaze the pan, allowing the alcohol to evaporate over three minutes.
Add all the moules to the pan, cover, and cook for three to four minutes. Uncover and stir the moules with a wooden spatula. Incorporate the Boursin, stirring until it melts into the sauce and coats the moules. The moules are ready when all the shells have opened. Serve immediately.