Moules-frites is a beloved Belgian dish that features fresh mussels steamed in white wine, garlic, and herbs, served with a side of crispy frites. It’s a classic comfort food that showcases the country’s seafood heritage. This dish is perfect for sharing and evokes memories of cozy meals with loved ones.

Prep Time: 15 mins

Cook Time: 20 minutes

Servings: 4

Ingredients

• For the Mussels:
  • 2 lbs (900g) fresh mussels (cleaned and debearded)
  • 2 tbsp olive oil or butter
  • 1 onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 cup (240ml) white wine or broth
  • 1 cup (240ml) heavy cream (optional)
  • Fresh parsley (chopped, for garnish)
  • Salt and pepper, to taste

• For the Fries:
  • 4 large potatoes (peeled and cut into fries)
  • Oil for frying, beef fat (vegetable or peanut oil)
  • Salt, to taste

Preparation

Prepare the Fries:

1. Rinse the cut potatoes in cold water and pat them dry with a towel.
2. Heat fat in a deep fryer or a large pot to 125°C.
3. Fry the potatoes in batches for about 4-5 minutes until soft but not browned. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C).
4. Fry the potatoes again in batches until golden and crispy, about 3-4 minutes. Remove and drain, then sprinkle with salt.

Cook the Mussels:

1. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the white wine or broth and bring to a simmer.
4. Add the cleaned mussels, cover the pot, and cook for about 5-7 minutes or until the mussels open. Discard any mussels that do not open.
5. If using, stir in the heavy cream and cook for another minute to warm through. Season with salt and pepper to taste. Give a extra dash of white wine.

Serve:

1. Divide the mussels into bowls and ladle the broth over them. Garnish with chopped parsley.
2. Serve with a generous side of crispy fries.