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–+ servings

Moules Frites Mussels French Fries

Erin Rains
When it comes to enjoying moules frites – a delightful dish of mussels and French fries – it helps to consider what else can make the experience even better. A crisp white wine, like a Sauvignon Blanc, makes for a lovely pairing; its acidity perfectly balances the brininess of the mussels.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine European
Servings 4
Calories 600 kcal

Equipment

  • pot

Ingredients
  

  • 2 pounds of fresh mussels
  • 2 tablespoons olive oil
  • 4 cloves of garlic minced
  • 1 shallot finely chopped
  • 1 cup dry white wine Sauvignon Blanc or similar
  • 1 cup heavy cream
  • Fresh parsley chopped (for garnish)
  • Salt and pepper to taste

For the fries:

  • 3 large russet potatoes
  • Vegetable oil for frying
  • Sea salt

Instructions
 

Step 1: Preparing the Mussels

  • Start by rinsing the mussels under cold water. Scrub them with a brush to remove any debris. Discard any mussels that are open and do not close when tapped. This is a safety step to ensure all the mussels are fresh.

Step 2: Cooking the Fries

  • Peel the potatoes and slice them into thin strips. Soak them in cold water for about 30 minutes. This step removes excess starch. Rinse and pat dry with paper towels. In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown. This may take about 5-7 minutes per batch. Drain on paper towels and sprinkle with sea salt.

Step 3: Making the Broth

  • In a large pot, heat olive oil over medium heat. Add the minced garlic and chopped shallots. Sauté until they are fragrant and softened, about 2-3 minutes.

Step 4: Adding the Mussels and Wine

  • Pour in the white wine and bring it to a simmer. Add the cleaned mussels into the pot. Cover and let them cook for about 5-7 minutes until they open completely. Discard any mussels that remain closed after cooking.

Step 5: Adding Cream and Finishing Touches

  • Once the mussels are ready, stir in the heavy cream. Season with salt and pepper to taste. Let it simmer for an additional 2-3 minutes. The broth should be creamy and flavorful at this point.

Step 6: Serving

  • Serve the mussels in a large bowl with plenty of broth, garnished with fresh parsley. Plate the fries on the side for dipping. The presentation should be inviting, encouraging everyone to dig in.

Notes

  • Tip 1: Always choose the freshest mussels. Check for any that are broken or have unpleasant odors.
  • Tip 2: Soaking the fries helps to get that extra crispiness. Don’t skip this step!
  • Tip 3: If you want to get creative, consider adding a splash of lemon juice or a dash of chili flakes to the broth for added flavor.
  • Tip 4: Pair your dish with a light and crispy salad for a refreshing touch alongside the rich flavors of moules frites.
  • Tip 5: Leftover broth makes a fantastic soup base! Save it and experiment with adding it to future meals.

Nutrition

Calories: 600kcalCarbohydrates: 50gProtein: 25gFat: 35g
Keyword Moules Frites Mussels French Fries
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