Moules frites

Dinner

Plump mussels steamed in white wine, garlic, and shallots until they open, sitting in a fragrant, buttery broth that tastes of the sea and wine in equal measure. The mussels are sweet and tender, the broth is garlicky and rich enough to demand mopping up with bread, or better yet, dipping your frites into it! It's the Belgian-French seaside classic: simple and satisfying.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 2

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Ingredients  

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• 1 kg mussels fresh, cleaned and debearded
• 2 shallots
• 2 cloves garlic
• 30 gr salted butter
• 150 ml dry white wine preferably Muscadet or a crisp French white
• 1 handful parsley fresh
• black pepper freshly ground

Equipment

• 1 stock pot
• 1 colander
• 1 skimmer spoon
• 1 knife
• 1 chopping board
• 1 fryer

Instructions

1. 1. Prepare the fries

   Slice the potatoes into thin French chips and soak them in cold water for at least 30 minutes. This removes the starch and helps them crisp up. Drain and pat the chips dry with a clean tea towel, then toss in a bit of plain flour. Heat your oil to 140°C. Fry the chips in batches for 5-6 minutes until pale and soft but not coloured. Remove with a slotted spoon and let them cool on a rack. At this stage, you’re halfway to crispy chip heaven.
2. 2. Clean the mussels

   Place your mussels in a bowl of cold water and give them a gentle scrub. Take off any beards and discard any mussels that refuse to close when tapped or are cracked. Rinse well. This little bit of fuss now guarantees that wonderful, briny bite later.
3. 3. Sweat the shallots and garlic

   In your largest pot, melt the butter over medium heat. Tip in the shallots and sauté gently for about two minutes. Add the garlic and cook for another minute. You’re not aiming for any browning here, just keep it mellow and fragrant.
4. 4. Build the marinière base

   Turn up the heat and pour in the white wine and let it bubble enthusiastically for a minute.
5. 5. Steam the mussels

   Tip in the cleaned mussels and clamp a lid on tight. Give the pot a shake to help everything mingle. Let them steam for 4–5 minutes, giving the pot another good shake halfway through, until the mussels have sprung open. Discard any that stay closed.
6. 6. Finish the fries

   While your mussels are steaming, crank the oil up to 190°C for the second fry. Return the par-cooked chips to the oil and cook until golden and crisp, about 2-3 minutes. Drain on kitchen paper and sprinkle with sea salt.
7. 7. Serve it up

   Remove the pot from the heat, stir in the chopped parsley and a crack of black pepper. Ladle those saucy mussels into deep bowls, pour plenty of the fragrant broth over, and serve with a glorious pile of fresh, hot chips on the side. Grab a fork (or just go in with your hands) and don’t be shy, a bit of mess is part of the fun.

Notes

• When’s the best time to buy mussels? There’s an old saying: Only eat mussels in months containing an ‘R’, so that’s September through April. In the warmer months, mussels spawn and their meat becomes thin and less flavourful. Modern farming and refrigeration mean you’ll find mussels year-round, but for fat, juicy shells bursting with flavour, stick to the cooler months, just when you need a briny pick-me-up most. This seasonal tradition not only gives you the tastiest mussels but also helps ensure sustainable stocks for the future.
• And about those chips, floury potatoes are best. Their high starch content helps create that golden crust that keeps oil out, delivering perfect fries that are crisp on the outside and fluffy within.

About this recipe

The question of who first paired mussels with fries is the sort of age-old culinary squabble that could keep a Franco-Belgian dinner party going long after pudding has been served. Both sides claim the invention, and honestly, who can blame them to want the credit?

As a kid growing up in Nice, seafood was standard fare. We’d devour big, salty platters right near the “Cours Saleya” market with the Mediterranean sparkling nearby.

I still remember the first time a massive steaming pan of moules marinières landed on our table. Within moments, everyone’s hands were sticky and flecked with parsley, grins wider than the boulevard. Etiquettes were totally forgotten. The joy of prying open shell after shell was far more important. My personal game? Use an empty mussel shell as a clever little pincer to pull out the plump, garlicky meat from the next. Some people create wild mountains of empty shells, but I’ve always been the organised type, I’d line them up neatly, even as a kid (Yes, some habits never change).

If you’re ever in France, you might see the famous “Léon“. A restaurant chain that took the simple pleasure of seafood and turned it into a national obsession. If you ever spot one, I do recommend you to grab a seat, order your mussels by the kilo, and enjoy all the flavours. Why resist a classic when they make it so easy?