Entree: Belgium – Central Culinary Region – Moules-frites (Steam-cooked mussels in a savory aromatic broth served with crispy double-fried potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 30 min

Total 1 hr 20 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb live mussels, scrubbed and debearded
- 3 tbsp unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 shallots, minced (about 2 oz)
- 3 cloves (5/16 oz) garlic, minced
- 1 stalk (about 1 7/16 oz) celery, finely chopped
- 1 cup (240 ml) dry white wine
- 1/4 cup (60 ml) heavy cream (optional, for a creamier broth)
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp fresh flat-leaf parsley, chopped, plus extra for garnish
- Freshly ground black pepper to taste
- Kosher salt to taste
- 2 lb russet or Yukon Gold potatoes, peeled and cut into shoestring fries
- 4 cups (960 ml) vegetable oil for frying
- Malt vinegar or lemon wedges, for serving (optional)

Show original ingredient measurements

- 2 lb (900 g) live mussels, scrubbed and debearded
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 shallots, minced (about 2 oz / 60 g)
- 3 cloves (9 g) garlic, minced
- 1 stalk (about 40 g) celery, finely chopped
- 1 cup (240 ml) dry white wine
- 1/4 cup (60 ml) heavy cream (optional, for a creamier broth)
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, plus extra for garnish
- Freshly ground black pepper to taste
- Kosher salt to taste
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into shoestring fries
- 4 cups (960 ml) vegetable oil for frying
- Malt vinegar or lemon wedges, for serving (optional)

Instructions

1. Rinse and scrub mussels, discarding any broken shells or mussels that do not close when tapped. Set aside in the refrigerator.
2. Rinse cut potatoes in cold water until water runs clear, then soak in cold water for 30 minutes; drain and pat completely dry.
3. Heat oil in a deep pot or heavy-bottomed pan to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until softened but pale; remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again in batches until golden and crisp, 2–3 minutes; drain, season with salt, and keep warm.
4. In a large wide pot or Dutch oven over medium heat, melt butter with olive oil. Add minced shallots, garlic, and chopped celery and sweat until translucent, about 3–4 minutes, without browning.
5. Add white wine, thyme, and bay leaf; bring to a boil and simmer 2 minutes to reduce slightly.
6. Add mussels to the pot, cover tightly, and steam for 4–6 minutes, shaking the pot once or twice, until mussels open. Discard any mussels that remain closed.
7. Remove pot from heat; stir in cream if using, and chopped parsley. Season broth with salt and freshly ground black pepper to taste.
8. Serve mussels immediately in deep bowls with the broth ladled over them and a generous portion of hot fries on the side for dipping. Garnish with extra parsley and offer lemon wedges or malt vinegar.