Moules-Frites (Belgian Mussels with Fries)
Local name: Moules-frites
In short: Mussels steamed open in white wine with celery, leek and parsley, served in the pot with crisp fries and mayonnaise on the side. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Moules-frites is the dish most people picture when they think of Belgian restaurants, and plenty of families cook it at home at the weekend. The mussels steam in their own juices with white wine, shallot, celery and herbs, and the broth matters as much as the shellfish. Serve the mussels in the pot with fries alongside and a spoon for the broth. Good mussels smell of the sea and close when tapped.
Instructions
- Tip the mussels into a sink of cold water. Throw away any with cracked shells or any that stay open when tapped, and pull off the beards (the hairy threads) with a sharp tug. Scrub off grit and drain.
- Melt the butter in a wide pot with a tight lid over medium heat. Cook the shallots, celery and leek for 5 minutes until soft but not browned.
- Add the wine, bay leaves and thyme and boil for 1 minute to cook off the raw alcohol smell.
- Add the mussels, cover tightly and cook over high heat for 5 to 7 minutes, shaking the pot twice, until the shells are wide open.
- Discard any mussels that stayed closed. Stir in most of the parsley and a few turns of pepper. Salt is rarely needed because the mussels are already salty.
- Serve straight from the pot or in deep bowls with plenty of broth, scatter with the remaining parsley and serve with hot fries and mayonnaise. Set out an empty bowl for the shells.
Tips
- Buy mussels the day you cook them and keep them in the fridge under a damp cloth, never in a sealed bag. Use a pot wide enough that they sit no more than three layers deep so they all steam evenly.
- For a creamy version, stir 100 ml (scant 1/2 cup) of cream into the broth at the end. A light Belgian blond ale can replace the wine.
Questions and answers
Why should I throw away mussels that stay closed?
A mussel that does not open after cooking was probably dead before it went in the pot and may not be safe to eat. Throw it away rather than forcing it open.
Can I reheat leftover mussels?
It is better not to. Reheated mussels turn rubbery and shellfish spoils quickly, so eat them the day you cook them. The strained broth can go into a fish soup within a day.
What drink goes with moules-frites?
A dry white wine such as Muscadet is the usual choice, or a light Belgian blond ale. Both cut through the richness of the fries and the buttery broth.
How long does it take to make Moules-Frites (Belgian Mussels with Fries)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Moules-Frites (Belgian Mussels with Fries)?
About 560 kcal per serving, with 19 g of protein, 57 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 57 g |
| Fat | 28 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
