Print

Savory Moules Frites: 5 amazing mussel tips

Moules Frites
Print Recipe

Learn to make classic Moules Frites, a delightful Belgian dish featuring tender mussels steamed in a flavorful broth and served alongside crispy, golden fries.

Ingredients

Scale
  • 1 kg fresh mussels, scrubbed and debearded
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 100 ml dry white wine
  • 200 ml fish or vegetable stock
  • 50 ml heavy cream
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • For the fries: 500g potatoes, peeled and cut into fries
  • Vegetable oil for frying

Instructions

  1. Prepare the fries: Heat vegetable oil in a deep fryer or large pot to 130°C (265°F). Fry the potatoes in batches for 5-7 minutes until softened but not colored. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F).
  2. While the fries are frying the second time, start the mussels: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Add the fish or vegetable stock and bring to a boil.
  5. Add the mussels to the pot, cover tightly, and steam for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
  6. Remove the mussels with a slotted spoon and set aside.
  7. Stir the heavy cream and chopped parsley into the cooking liquid. Season with salt and pepper to taste. Simmer for 1-2 minutes until slightly thickened.
  8. Return the mussels to the pot and toss gently to coat them in the sauce.
  9. Fry the potatoes a second time for 2-3 minutes until golden brown and crispy. Drain on paper towels and season with salt.
  10. Serve the Moules Frites immediately, with the mussels spooned over the fries or served alongside.

Notes

  • Ensure mussels are fresh and properly cleaned.
  • Do not overcrowd the pot when steaming mussels.
  • Adjust seasoning of the broth to your preference.
  • For extra crispy fries, ensure they are well-drained after the second fry.

Nutrition

Find it online: https://sundayflavor.com/moules-frites-recipe-belgian-seafood/