Moules-Frites
Moules Frites
Belgium's national dish — plump steamed mussels in a white wine, shallot and parsley broth (moules marinières), served with a mountainous portion of perfectly crispy twice-fried Belgian frites (chips). The dish is greater than the sum of its parts.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Frites, first fry: heat fat to 150°C/300°F. Fry potato batons in batches for 8–10 minutes — they should be cooked through but barely coloured. Drain. Cool completely. This step can be done hours ahead.
About 5 min
Mussels: melt butter in a very large pot. Fry shallots and garlic 3 minutes. Add wine, bay and thyme. Bring to a boil.
About 11 min
Add all the mussels. Cover and steam over high heat for 3–5 minutes, shaking once, until all mussels have opened. Discard any that remain closed.
About 11 min
Add cream if using. Scatter parsley over. Remove from heat.
About 11 min
Frites, second fry: while mussels are steaming, heat fat to 185°C/365°F. Fry the blanched frites in batches for 3–4 minutes until deeply golden and very crispy. Drain, immediately season with fine sea salt.
About 11 min
Serve mussels in the pot directly or in large bowls with the broth. Pile the frites alongside with Belgian mayo. Eat using an empty mussel shell as a pincer to pick the meat from the others.
About 3 min
Nutrition per serving (estimate)
- Calories
- 680
- Protein
- 42 g
- Carbs
- 58 g
- Fat
- 28 g
- Fibre
- 6 g
- Sugar
- 4 g
- Sodium
- 1100 mg
Contains: gluten, dairy, eggs, shellfish
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Recipe by Boon Tools.