Bobby Flay's Moules Frites Mussels and Fries from Throwdown

Transport yourself to the bistro-lined streets of France with Bobby Flay's Moules Frites from *Throwdown*! This iconic dish combines tender, briny mussels steamed to perfection in a luscious sauce of dry white wine, garlic, and heavy cream, finished with a decadent touch of butter and fresh parsley. Paired with ultra-crispy, double-fried golden fries, this recipe brings restaurant-quality dining straight to your table. The mussels are steamed until perfectly cooked, creating a flavorful broth that's perfect for dipping those fries. With thoughtful tips like soaking potatoes to ensure extra-crispy frites, this meal is as much about texture as it is about bold, aromatic flavors. Perfect for date nights or special occasions, this French-inspired classic is comfort food taken to the next level.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds mussels, cleaned and debearded
• 2 tablespoons olive oil
• 2 large shallots, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons flat-leaf parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 large russet potatoes
• 6 cups vegetable oil (for frying)

Directions

Step 1

Wash the mussels thoroughly and remove any beards if present. Discard any mussels that are open and do not close when tapped.

Step 2

Peel the russet potatoes and cut them into thin 1/4-inch-wide strips for fries. Soak the cut potatoes in cold water for at least 15 minutes to remove excess starch, then drain and pat dry with a clean kitchen towel.

Step 3

In a heavy pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the cut potatoes in batches until they are lightly golden, about 3–4 minutes per batch. Remove them with a slotted spoon and transfer them to a wire rack or paper towels to drain. Set aside for the second fry.

Step 4

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped shallots and garlic; sauté until softened, about 2–3 minutes.

Step 5

Pour in the white wine and bring to a simmer. Let it cook for 2–3 minutes to allow the alcohol to cook off.

Step 6

Add the cleaned mussels to the skillet and cover with a lid. Cook for 5–7 minutes, shaking the pan occasionally, until the mussels open. Discard any mussels that do not open.

Step 7

Reduce the heat to low and stir in the heavy cream, butter, chopped parsley, salt, and pepper. Let the sauce heat through for 1–2 minutes, then remove from heat.

Step 8

Return the frying oil to 375°F (190°C). Fry the partially cooked fries for 2–3 minutes until they are golden brown and crispy. Drain on a wire rack or paper towels and season with salt while still hot.

Step 9

Serve the mussels in a large bowl with the creamy broth poured over them, alongside the hot fries. Garnish the mussels with additional parsley if desired.

Nutrition Facts

Serving size	(3582.0g)

Amount per serving	% Daily Value*
Calories	15841.5

Total Fat 1599.2g	0%
Saturated Fat 280.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 814.3mg	0%
Sodium 6493.8mg	0%
Total Carbohydrate 226.0g	0%
Dietary Fiber 14.5g	0%
Total Sugars 17.1g
Protein 236.7g	0%

Vitamin D 811.1IU	0%
Calcium 996.1mg	0%
Iron 45.9mg	0%
Potassium 7396.6mg	0%

*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.

Source of Calories

Fat: 88.6%

Protein: 5.8%

Carbs: 5.6%