Moules-frites is Belgium’s classic brasserie combination: a pot of quickly steamed mussels with crisp fries for dipping into the fragrant broth.
The mussels steam in white wine with shallot, garlic, cream, and parsley. The fries are cooked twice for a crisp outside and fluffy center.
Discard any mussels that stay open after a firm tap before cooking, and discard any that remain closed after steaming.
Serving Suggestions
Serve in a large bowl with fries, lemon, parsley, and mayonnaise or aioli. Keep a spoon nearby for the broth.
Recipe Notes
Clean the mussels shortly before cooking. The broth is best served immediately and should not be stored with the shellfish.
Belgian Moules-Frites
Steamed mussels in white wine cream broth served with crisp golden fries and parsley.
Ingredients
Equipment
Method
Prepare the Fries:
- Soak the cut potatoes in cold water for 20 minutes. Drain and dry thoroughly.
- Heat the oil to 325 F. Fry the potatoes in batches until tender but pale, about 5 minutes. Drain.
Steam the Mussels:
- Melt the butter in a large Dutch oven. Cook the shallot and garlic until soft, about 3 minutes.
- Add the wine and bring to a simmer. Add the mussels, cover, and steam until they open, 5 to 7 minutes.
- Stir in the cream and parsley.
Finish and Serve:
- Raise the oil to 375 F and fry the potatoes again until crisp and golden, 2 to 3 minutes.
- Season the fries with salt. Serve immediately with the mussels, broth, and lemon wedges.
Nutrition
Notes
- Dry the potatoes well before frying.
- Do not overcook the mussels.
- Discard mussels that do not open during steaming.
