Moule Frites Mussels with Chips
Indulge in the quintessential French-Belgian classic with this Moule Frites recipe featuring tender, flavorful mussels simmered in a luxurious white wine and cream broth, perfectly paired with golden, twice-fried crispy fries. The mussels are infused with aromatic garlic, shallots, fresh thyme, and a hint of bay leaf, creating a savory, briny broth that's perfect for soaking up with crusty bread. Meanwhile, the hand-cut potatoes, fried twice for that crispy exterior and fluffy interior, are finished with a sprinkle of sea salt for the ultimate side dish. This elegant yet approachable meal is ideal for a casual dinner party or a special weeknight treat, bringing a touch of European flair to your table. Whether you're drawn in by the creamy mussel broth or the irresistible crunch of the fries, this recipe guarantees a truly satisfying dining experience.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 small, finely chopped shallots
- 3 minced garlic cloves
- 1 cup dry white wine
- 0.5 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme
- 1 whole bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 peeled and sliced into fries large potatoes
- 4 cups for deep frying vegetable oil
- 1 teaspoon sea salt
Instructions
Start by cleaning the mussels: Rinse them under cold water, discarding any that are cracked or open and won't close when tapped. Scrub the shells and remove the beards.
Peel and slice the potatoes into fries of your desired thickness. Rinse them in cold water to remove excess starch and pat them completely dry with a kitchen towel.
In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (165°C). Fry the potatoes in batches for 3-4 minutes to soften them without browning. Remove and drain on paper towels.
In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the shallots and garlic, and sauté for 2-3 minutes until softened and fragrant.
Pour in the white wine and bring to a simmer. Add the cream, thyme, bay leaf, salt, and black pepper, stirring to combine.
Increase the heat to medium-high and add the mussels. Cover the pot and let them cook for 5-7 minutes, shaking the pot occasionally, until the mussels have all opened. Discard any mussels that remain closed.
Reduce the frying oil heat to 375°F (190°C). Fry the pre-cooked fries in batches again for 2-3 minutes until golden and crispy. Remove and drain on paper towels. Sprinkle with sea salt immediately.
Remove the mussels from the heat and sprinkle with fresh parsley.
Serve the mussels in their cooking broth alongside the crispy fries. Provide crusty bread for soaking up the broth, if desired.
Nutrition Facts
Calories |
10029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 939.3 g | 1204% | |
| Saturated Fat | 157.6 g | 788% | |
| Polyunsaturated Fat | 538.9 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 6666 mg | 290% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 12.2 g | ||
| Protein | 232.2 g | 464% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 738 mg | 57% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 7093 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
