Moules Frites French Belgian Bistro Style Mussels and Chips
Transport your taste buds to a cozy French or Belgian bistro with this authentic Moules Frites recipe—your ultimate guide to making mussels and crispy fries at home. Tender mussels are gently steamed in a fragrant broth of dry white wine, garlic, cream, and fresh herbs, creating an irresistible dish brimming with coastal flavors. As the perfect pairing, golden double-fried russet potato strips deliver the ultimate crunch in every bite. This classic combination is as easy to prepare as it is impressive, making it a stunning choice for a romantic dinner or a casual gathering. Serve with crusty bread to soak up the luscious broth and enjoy this French-Belgian culinary experience from the comfort of your kitchen. Perfect for seafood lovers, this recipe will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pounds mussels
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large shallots, finely minced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 0.5 cup heavy cream
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, stems removed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 large russet potatoes
- 4 cups vegetable oil (for frying)
- 0.5 teaspoon sea salt
Instructions
Start by preparing the fries. Peel the russet potatoes and cut them into 1/4-inch thick strips. Place the potato strips into a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
While the potatoes soak, clean the mussels. Rinse them under cold water and scrub the shells. Remove the beard (fibers sticking out) from each mussel and discard any mussels that are open and do not close when tapped on the shell.
In a large pot or deep skillet, heat the butter and olive oil over medium heat. Add the minced shallots and garlic and sauté until softened and fragrant, about 3 minutes.
Add the white wine, heavy cream, fresh parsley, thyme, salt, and black pepper to the pot. Stir to combine and bring the mixture to a simmer.
Add the cleaned mussels to the pot, cover with a lid, and steam for 6-8 minutes, shaking the pot occasionally. The mussels are cooked when they open; discard any that do not open.
While the mussels cook, prepare the fries. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (165°C). Drain the soaked potatoes and pat them completely dry with paper towels.
Fry the potatoes in batches for about 4-5 minutes, or until they are tender but not browned. Remove them from the oil and place them on a tray lined with paper towels.
Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time in batches for 2-3 minutes, or until they are golden and crispy. Remove and place them on new paper towels. Sprinkle with sea salt immediately.
Serve the steamed mussels in large bowls with the cooking liquid poured over them. Accompany with the crispy fries on the side and extra bread for dipping, if desired.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.1 g | 345% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2162 mg | 46% | |
*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.
