Moules-Frites Recipe – French Special
Moules-Frites is a timeless French seafood main course combining tender fresh mussels simmered in a fragrant broth of white wine, garlic, leek (optional), onion and thyme with a side of golden crispy French fries. Whether you want to impress at a dinner party or simply enjoy a comforting weeknight meal, this dish brings together bold flavors, texture contrast, and satisfying richness. The mussels’ juicy meat paired with the salty crunch of fries make every bite indulgent and memorable.
- 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:
Mussel Quality & Cleaning: Use fresh mussels that are tightly closed before cooking; scrub shells well and remove beards for cleaner taste. Discard any mussels that stay open after washing.
Broth Flavor Enhancers: The wine, bay leaf, thyme and stock build depth — you can add a splash more stock or wine if you want more liquid or flavor.
Fries Crunch & Technique: Soak potato strips in cold water to remove starch, and fry in batches at the right temperature (first lower, then higher) for optimum crispness. Double-frying gives extra crunch.
Balancing Sauce and Saltiness: Mussels naturally bring some brininess; taste broth before seasoning with salt. Fresh parsley adds brightness.
Serving Presentation: Serve the mussels in deep bowls with the broth poured over. Keep fries separately to preserve crispness, and consider offering aioli or garlic mayo on the side for dipping.
