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Classic Belgian Moules Frites
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Classic Belgian Moules Frites
A traditional Belgian dish featuring succulent mussels cooked in a flavorful white wine broth and served with crispy frites (French fries) on the side. This hearty and comforting recipe is perfect for a cold winter evening or a casual dinner with friends. The combination of tender mussels, crunchy frites, and rich mayonnaise-based dipping sauce is a match made in heaven. To add an extra layer of flavor, a sprinkle of chopped parsley and a squeeze of fresh lemon juice are the perfect finishing touches.
Time Cook
20
Level
Intermediate
Calories
540
Allergens
Shellfish, Gluten
Ingredients
2 pounds
Mussels
120 Calories
4 tablespoons
Unsalted Butter
60 Calories
2 medium
Shallots
20 Calories
2 cloves
Garlic
10 Calories
1 cup
White Wine
120 Calories
1 cup
Fish Stock
100 Calories
1/2 cup
Heavy Cream
50 Calories
1/4 cup
Fresh Parsley
10 Calories
to taste
Salt and Pepper
0 Calories
2 large
Potatoes
140 Calories
1/2 cup
Vegetable Oil
100 Calories
1/2 cup
Mayonnaise
100 Calories
2 tablespoons
Lemon Juice
10 Calories
Step-by-Step Instructions
1
Rinse the mussels under cold water, scrubbing them clean and removing any broken or open shells. Set aside.
2
Melt the butter in a large saucepan over medium heat. Add the shallots and cook until softened, about 5 minutes.
3
Add the garlic and cook for an additional 1-2 minutes, until fragrant.
4
Add the white wine and fish stock, and bring the mixture to a simmer. Cook for 2-3 minutes, until the liquid has reduced slightly.
5
Add the mussels to the saucepan, covering with a lid. Cook for 3-5 minutes, until the mussels are open and cooked through.
6
Stir in the heavy cream and cook for an additional 1-2 minutes, until the sauce has thickened slightly. Season with salt and pepper to taste.
7
Meanwhile, peel the potatoes and cut them into long, thin strips. Heat the vegetable oil in a deep frying pan over medium-high heat. Fry the potatoes in batches until crispy, about 3-5 minutes per batch. Drain on paper towels.
8
Serve the mussels and frites immediately, garnished with a sprinkle of parsley and a slice of lemon. Offer a side of mayonnaise-based dipping sauce for the frites.
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Where cooking meets life and technology.
© 2025 Cooklaif