Moules-Frites Recipe – French Special
Moules-Frites is a classic Belgian dish featuring tender mussels cooked in a flavorful broth, served alongside crispy French fries. This dish is both simple and elegant, perfect for a casual meal or special occasion.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
For the Mussels:
- 2 kg (4.4 lbs) fresh mussels
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 leek, cleaned and sliced (optional)
- 1 cup dry white wine
- 1 cup fish or chicken stock
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 1 sprig fresh thyme
- Salt and black pepper to taste
For the French Fries:
- 4 large potatoes (Russet or similar)
- 4 cups vegetable oil (for frying)
- Salt to taste
Prepare the Mussels:
Clean: Rinse mussels, scrub, and remove beards. Discard any that are cracked or won’t close.
Brown the Beef:
Broth: Sauté onion in olive oil, add garlic and leek, then stir in white wine, stock, bay leaf, and thyme. Simmer.
Cook: Add mussels, cover, and cook for 5-7 minutes until opened. Discard unopened mussels.
Finish: Stir in parsley, season with salt and pepper.
Prepare the French Fries:
Cut: Peel and cut potatoes into thin strips.
Soak: Soak in cold water for 30 minutes to remove excess starch.
Heat Oil: Heat oil to 350°F (175°C).
Fry: Dry potatoes, fry in batches until golden brown (4-6 minutes per batch), and season with salt immediately.
Recipe Notes:
Mussels: Use fresh mussels that are tightly closed before cooking. Increase quantities if serving a crowd.
French Fries: Double-fry for extra crispiness (first at lower, then higher temperature), or single-fry for simplicity. Keep fries crispy by using a rack and covering loosely with foil.
Serving: Serve mussels with broth in deep bowls, alongside fries. Pair with garlic mayonnaise or aioli for added flavor.
