Description
A classic Belgian favorite, Moules Frites combines tender mussels steamed in a garlicky, herby broth with golden, crispy fries. It’s comforting, flavorful, and perfect for a special dinner or casual gathering.
Ingredients
- Fresh Mussels: 2 pounds, scrubbed and debearded
- Shallots: 2 finely chopped
- Garlic: 4 cloves, minced
- Butter: 3 tablespoons
- Olive Oil: 2 tablespoons
- White Wine: 1 cup
- Fresh Parsley: 1/4 cup chopped
- Salt and Black Pepper: To taste
- Russet Potatoes: 4 large, peeled and cut into fries
- Vegetable Oil for Frying: Enough to submerge fries
- Mayonnaise (Optional): For dipping the fries
Instructions
- Preheat Your Equipment: Heat the oil in a deep fryer or heavy pot to 325°F for the first fry. Preheat a large pot over medium heat for the mussels.
- Combine Ingredients: In the large pot, melt butter with olive oil. Add shallots and garlic, sauté until fragrant.
- Prepare Your Cooking Vessel: Add mussels to the pot and pour in the wine. Cover and steam for 6–8 minutes until all mussels open.
- Assemble the Dish: Toss the mussels in the broth and sprinkle with parsley. Set aside.
- Cook to Perfection: Fry the potatoes at 325°F for 5–6 minutes. Remove and drain. Increase oil to 375°F and fry again until golden and crispy.
- Finishing Touches: Season fries with salt. Optional: serve with a dollop of mayonnaise on the side.
- Serve and Enjoy: Ladle mussels into bowls with plenty of broth. Pile fries on the side. Dip, slurp, crunch, and enjoy.
Notes
- Double-frying the potatoes ensures extra crispiness.
- Discard any mussels that don’t open after steaming.
- Use non-alcoholic white wine or broth with a splash of vinegar as a substitute.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg
Keywords: mussels, fries, moules frites, Belgian recipe, seafood dinner, comfort food