Moules-frites (mussels and chips)
Mussels steamed with white wine, shallots and celery, served with chips.
With care: in a safer version
Ingredients
- mussels
- white wine
- shallots
- celery
- butter
- parsley
- potatoes
- oil
How it is prepared
The mussels are steamed under a lid until the shells open; any that stay closed are discarded.
Food safety with low immunity
- Clams and other shellfish must be cooked until the shells open and the flesh is fully cooked.
- Instead of street food or dishes that have stood on a buffet for a long time, choose a freshly cooked hot portion.
How to prepare it during treatment
Shellfish carry extra risk with low immunity — many teams advise avoiding them during neutropenia. If allowed: only at home, cook fresh mussels for 5 more minutes after the shells open, in stock instead of wine.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.
Reheating
Once, until steaming hot all the way through; in a microwave, stir halfway.
Symptoms it may suit
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- Heart disease, Obesity, Stomach and gut. Fried in oil. With heart or digestive disease or weight concerns, discuss it with your team; baking can be an alternative.
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Arthritis, Kidney disease. Red meat, offal or seafood can be rich in purines. With gout and some kidney conditions, discuss it with your team.
- Liver disease. The recipe uses wine or other alcohol, and not all of it cooks off. With liver disease and during treatment, discuss it with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)