Mussels with Fries (Moules-frites)
Moules-frites / Mosselen met friet Say it: mool-FREET
Moules-frites is Belgium's much-loved plate of steamed mussels and golden fries, eaten from Brussels brasseries to seaside cafés and family kitchens, most often from September to April when mussels are at their best. The shells open in a fragrant bath of white wine, butter, shallots and parsley, while the fries are twice-fried so they stay crisp against the juices. It is a generous, sociable dish: a steaming pot in the middle of the table with a basket of hot fries alongside.
Mussels with Fries (Moules-frites)
Moules-frites / Mosselen met friet
Pronounced mool-FREET
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the mussels
For the fries
Method
Rinse the mussels under cold running water, scrubbing the shells and pulling away the beards. Discard any that are broken or that stay open when tapped firmly on the counter, and keep the rest cold until needed.
Peel the potatoes and cut them into sticks about 1/3 inch (8 mm) thick. Rinse in cold water, then dry very thoroughly with a clean towel so they will crisp rather than steam.
Heat the tallow or oil in a deep heavy pot to 325°F (165°C). Fry the potatoes in batches for 5–6 minutes, until pale and soft but not coloured, then lift out and drain on paper towels.
In a wide, heavy pot with a tight lid, melt the 3 tbsp (45 g) butter over medium heat. Cook the shallots for 3–4 minutes until soft and translucent, then add the garlic and stir for 30 seconds until fragrant but not browned.
Pour in the white wine, add the bay leaf, thyme and pepper, and let it bubble for 2 minutes so the alcohol cooks off.
Tip in the mussels, clamp on the lid and cook over high heat for 5–7 minutes, shaking the pot once or twice, until the shells are wide open and the mussels are plump and orange inside.
While the mussels steam, raise the frying fat to 375°F (190°C) and fry the potatoes a second time, in batches, for 2–3 minutes until deep golden and crisp. Drain, sprinkle with salt and keep warm.
Take the mussel pot off the heat, stir in the remaining butter and the parsley, and discard the bay leaf and thyme stems along with any shells that remained shut. Bring the pot to the table and serve with the hot fries.
Regional variant: Mussels with Cream (Mosselen met room)
For a richer Flemish version, reduce the wine to 1/2 cup (120 ml) and, once the mussels have opened, lift them into a warm bowl. Stir 1/2 cup (120 ml) heavy cream into the broth and simmer for 2–3 minutes until lightly thickened, then pour it over the mussels with the parsley and finish with the extra butter.
Cook's notes
- Do not salt the mussels — their own liquor and the wine are salty enough; taste the broth first.
- Dry the blanched potatoes well and fry them twice: the first fry cooks them through, the second makes them crisp.
- Discard any mussel that will not close before cooking or will not open after — it should not be eaten.
Serve with
The hot fries, a cold dry white wine, and lemon wedges if you like.
Make ahead and storage
Mussels are best cooked and eaten at once; the potatoes can be blanched hours ahead and kept chilled, then given their second fry just before serving.
