I am sharing my last summer recipe with @Boursin Cheese which is our seaside holiday favourite! They are incredibly easy to prepare as you can see, I make the frites in the oven, so you can make this recipe in any kitchen like me 😉 Serves 4 1 3L/500g fresh moules 2 100g salted butter 3 4 or 5 shallots 4 200ml dry white wine 5 100g Boursin Garlic & Herbs 6 Salt & pepper For the Garlic & Rosemary Frites 1 750g potatoes 2 40ml vegetable oil 3 4 garlic cloves, crushed 4 1 tbsp sea salt 5 1 tbsp dry rosemary Method 1 Start by making the frites. Peel and cut your potatoes, then place in a bowl of hot water for 20 minutes to soak. Pat dry the frites, and place on a large baking tray (or 2 medium ones) as you only want one layer. 2 Pre heat the oven to 220C fan oven. Add the vegetable oil, salt, rosemary and garlic and mix together with your hands to coat the frites. Bake for 40 minutes, turning the frites a couple of times in between. 3 Thinly cut and dice the shallots. Melt the butter in a large pan and fry the shallots on medium heat for 5 to 7 minutes until soft. Deglaze with the white wine and cook off the alcohol for 3 minutes. 4 Pour all of the moules and cover your pan for 3 to 4 minutes. Remove the cover and use a wooden spatula to mix the moules together. 5 Add the Boursin cheese and use the spatula to melt it into the sauce and the moules. The moules are cooked when the shells have all opened. Serve promptly. #hostlikeafrench #frenchfood #moulesfrites #frenchcuisine #frenchlife
