Moule Frites Mussels with Chips

Indulge in the quintessential French-Belgian classic with this Moule Frites recipe featuring tender, flavorful mussels simmered in a luxurious white wine and cream broth, perfectly paired with golden, twice-fried crispy fries. The mussels are infused with aromatic garlic, shallots, fresh thyme, and a hint of bay leaf, creating a savory, briny broth that's perfect for soaking up with crusty bread. Meanwhile, the hand-cut potatoes, fried twice for that crispy exterior and fluffy interior, are finished with a sprinkle of sea salt for the ultimate side dish. This elegant yet approachable meal is ideal for a casual dinner party or a special weeknight treat, bringing a touch of European flair to your table. Whether you're drawn in by the creamy mussel broth or the irresistible crunch of the fries, this recipe guarantees a truly satisfying dining experience.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds fresh mussels
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 small, finely chopped shallots
• 3 minced garlic cloves
• 1 cup dry white wine
• 0.5 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme
• 1 whole bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 peeled and sliced into fries large potatoes
• 4 cups for deep frying vegetable oil
• 1 teaspoon sea salt

Directions

Step 1

Start by cleaning the mussels: Rinse them under cold water, discarding any that are cracked or open and won't close when tapped. Scrub the shells and remove the beards.

Step 2

Peel and slice the potatoes into fries of your desired thickness. Rinse them in cold water to remove excess starch and pat them completely dry with a kitchen towel.

Step 3

In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (165°C). Fry the potatoes in batches for 3-4 minutes to soften them without browning. Remove and drain on paper towels.

Step 4

In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the shallots and garlic, and sauté for 2-3 minutes until softened and fragrant.

Step 5

Pour in the white wine and bring to a simmer. Add the cream, thyme, bay leaf, salt, and black pepper, stirring to combine.

Step 6

Increase the heat to medium-high and add the mussels. Cover the pot and let them cook for 5-7 minutes, shaking the pot occasionally, until the mussels have all opened. Discard any mussels that remain closed.

Step 7

Reduce the frying oil heat to 375°F (190°C). Fry the pre-cooked fries in batches again for 2-3 minutes until golden and crispy. Remove and drain on paper towels. Sprinkle with sea salt immediately.

Step 8

Remove the mussels from the heat and sprinkle with fresh parsley.

Step 9

Serve the mussels in their cooking broth alongside the crispy fries. Provide crusty bread for soaking up the broth, if desired.

Nutrition Facts

Serving size	(2860.0g)

Amount per serving	% Daily Value*
Calories	10028.7

Total Fat 939.3g	0%
Saturated Fat 157.6g	0%
Polyunsaturated Fat 538.9g
Cholesterol 632.3mg	0%
Sodium 6666.2mg	0%
Total Carbohydrate 207.7g	0%
Dietary Fiber 18.6g	0%
Total Sugars 12.2g
Protein 232.2g	0%

Vitamin D 811.1IU	0%
Calcium 737.8mg	0%
Iron 43.8mg	0%
Potassium 7093.3mg	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: 82.8%

Protein: 9.1%

Carbs: 8.1%