Moules Frites is a classic Belgian dish that pairs tender, flavorful mussels (moules) with crispy, golden fries (frites). The mussels are typically steamed in a rich broth made with white wine, garlic, onions, and herbs, which infuses them with a savory, aromatic flavor. The broth is often sopped up with fresh bread, while the fries provide a perfect crunchy contrast to the succulent mussels. This dish is a comforting, yet elegant meal that is both simple to prepare and deliciously satisfying, perfect for a casual dinner or a special occasion.
Moules Frites Recipe
Ingredients:
For the Mussels (Moules):
- 2 lbs fresh mussels, cleaned and debearded
- 1 cup white wine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream (optional for a creamy version)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
For the Fries (Frites):
- 4 large russet potatoes, peeled and cut into thin fries
- Vegetable oil (for frying)
- Salt to taste
Instructions:
1. Prepare the Fries:
- Place the cut fries in a large bowl of cold water and let them sit for at least 30 minutes to remove excess starch.
- Drain and pat the fries dry with a clean towel.
- Heat vegetable oil in a deep fryer or a large pot to 325°F (160°C).
- Fry the potatoes in batches for 5-6 minutes, until they are soft but not browned. Remove and let them drain on paper towels.
- Increase the oil temperature to 375°F (190°C) and fry the potatoes again for 2-3 minutes until golden and crispy. Drain, sprinkle with salt, and keep warm.
2. Cook the Mussels:
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the shallots and garlic, and sauté until soft and fragrant, about 2-3 minutes.
- Pour in the white wine and broth, bringing the mixture to a simmer.
- Add the cleaned mussels to the pot, cover with a lid, and steam for about 5-7 minutes, or until the mussels open.
- For a creamy version, stir in the heavy cream at the end of cooking.
- Discard any mussels that do not open.
- Season with salt and pepper and garnish with fresh parsley.
3. Serve:
- Serve the mussels in bowls with some of the broth. Pair them with the crispy fries on the side. You can also provide some bread to soak up the delicious broth.
Enjoy your Moules Frites with a side of aioli or mayonnaise for dipping the fries, and a cold Belgian beer for the perfect authentic experience!
