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Belgian moules-frites with steamed mussels in creamy white wine broth beside crisp golden fries and parsley.

Belgian Moules-Frites

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Steamed mussels in white wine cream broth served with crisp golden fries and parsley.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Belgian
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Mussels
  • 2 lb fresh mussels scrubbed and debearded
  • 2 tbsp unsalted butter
  • 1 medium shallot finely chopped
  • 3 cloves garlic minced
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley chopped
Fries
  • 1 1/2 lb russet potatoes cut into fries
  • 4 cups neutral frying oil
  • 1 medium lemon cut into wedges

Equipment

  • Large Dutch oven
  • Large bowl
  • Deep fryer or Dutch oven
  • Baking sheet
  • Tongs

Method
 

Prepare the Fries:
  1. Soak the cut potatoes in cold water for 20 minutes. Drain and dry thoroughly.
  2. Heat the oil to 325 F. Fry the potatoes in batches until tender but pale, about 5 minutes. Drain.
Steam the Mussels:
  1. Melt the butter in a large Dutch oven. Cook the shallot and garlic until soft, about 3 minutes.
  2. Add the wine and bring to a simmer. Add the mussels, cover, and steam until they open, 5 to 7 minutes.
  3. Stir in the cream and parsley.
Finish and Serve:
  1. Raise the oil to 375 F and fry the potatoes again until crisp and golden, 2 to 3 minutes.
  2. Season the fries with salt. Serve immediately with the mussels, broth, and lemon wedges.

Nutrition

Calories: 720kcalCarbohydrates: 61gProtein: 31gFat: 39gSaturated Fat: 12gCholesterol: 120mgSodium: 980mgFiber: 5gSugar: 5g

Notes

  • Dry the potatoes well before frying.
  • Do not overcook the mussels.
  • Discard mussels that do not open during steaming.