moules frites

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Cornish Moules Frites for Two

From £12.50 Per Meal for Two

When asked the question "What have the Belgians ever done for us?" the answers can be many and varied. Colossal literary figures like Hercule Poirot and Tin-Tin, spring to mind. The popularisation of the humble waffle. Elevating Chocolate making into an art form and some fabulous monastic beers. All excellent contributions, without a doubt, but perhaps their greatest gift to the world is their incredible national dish..... Moules Frites!

At once easy to prepare, and comprising a few simple top quality ingredients, this dish delivers a silky richness and complexity of flavour combinations that bely it's humble origins as the original street food of the low-countries. The pairing of the sweet, plump soft-textured mussels with the crispy saltiness of the fries, set against the luxuriously creamy marinière sauce is culinary genius.

We source our mussels from our friends at Porthilly Shellfish, based on the Camel Estuary. The Marshall family have been farming the land and the sea there for generations and their mussels are incredible. They grow quickly in the rich waters and this gives a lovely plump, succulent sweet meat that is absolutely delicious.

Continuing our commitment to champion local farmers and fantastic local produce, we did not have to look very far to find some wonderful Cornish spuds from which to create our skinny fries - about 6 miles to be precise. The Dustow family have been growing award-winning potatoes at Colwith farm for five generations, recently garnering the prestigious British Farming Family Business of the year in 2019. They also boast Cornwall's only plough-to-Bottle distillery on the farm, producing an varied range of Vodka's and Gins. When we asked them for a few sacks of their finest spuds, they kindly even offered to peel and chip them for us - what a fabulous service. We recommend cooking the fries in the oven, but if you have a deep fat fryer why not go for it? After all, nothing tastes like a perfectly fried crispy chip.

You will receive:

  • 1kg Porthilly live Mussels
  • 150g pouch of Marinière
  • 750g bag of Colwith Farm Skinny Fries

Ingredients - (Allergens in UPPER CASE)

Marinière Sauce - FISH Stock(Fish Bones, Carrot, CELERY, Onion, Fennel, Leek, Garlic, Fennel Seeds, Herbs), CREAM, Shallots, Garlic, Thyme, White Wine(SULPHITES)

Recipes & Cooking illustration

Recipes & Cooking

  • Wash your live Mussels thoroughly and debeard, discarding any that are cracked, or that stubbornly stay open when tapped.
  • Preheat the oven to 220C.
  • Rinse the Skinny Fries to eliminate any surface starch and pat dry.
  • Place the Fries in a bowl and lightly coat them in oil, salt and pepper
  • Arrange them in a thin layer on a baking tray
  • Place the Skinny Fries in the centre of the oven for 30 mins, turning once.
  • Warm a pan that will fit the mussels in comfortably and that has a well-fitting lid. Add the mussels and cover, shaking the pan occasionally.
  • As the mussels start to open, add the pouch of Marieniere Sauce, stir and re-cover. Bring the sauce to the boil and cook until all the mussels have opened.
    IMPORTANT: Discard any that remain closed!
  • Serve into bowls immediately accompanied by side dishes of the fries and possibly some chunky bread.

Customer reviews

Amazing Mussels

Just to say thank you for literally the best mussels ever I will definitely order from you again - brilliant service thank you

Caroline, Penzance

It's a seafoodie sort of day!

Outstanding! We had the smoked mackerel with poached eggs this morning for breakfast and Dinner will be mussels in white wine garlic cream and French bread. Thank you and keep up the great work!

Stuart Nichol, Kent

Wedding Anniversary Celebrations!

just thought I'd drop you a quick email to let you know our order arrived on Saturday morning. I opened the box and it smelled like Cornwall, the sea. The mussels were superb in the mariniere sauce and the lobster thermidor was fantastic! We were treating ourselves as it is our 26th wedding anniversary tomorrow and to be honest, we prefer to buy the very best ingredients and cook ourselves than go to a restaurant and be disappointed. We were delighted with the quality of the fish, as always.

Peter Hinchliffe, Hertfordshire


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