Entree: Netherlands – North Sea Coast – Mosselen met Friet (Steamed North Sea mussels in a fragrant broth served with hot, crispy fries)

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 20 min

Cook 20 min

Total 40 min

Ingredients

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

- 3 lb live mussels, scrubbed and debearded
- 4 tbsp (60 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large shallot, finely chopped (about 3 oz)
- 2 stalks celery, thinly sliced (about 3 oz)
- 1 small leek, white and light green parts only, thinly sliced (about 4 oz)
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 1/2 cup (120 ml) heavy cream (optional, for a richer broth)
- 1 bay leaf
- 6 whole black peppercorns
- 1/4 cup fresh flat-leaf parsley, chopped
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)
- Salt to taste
- 2 lb starchy potatoes (such as Russet), peeled and cut into 1/2–3/4 inch (1–2 cm) fries
- Vegetable oil for deep-frying, enough for a deep pan (about 6 cups / 1.4 L)
- 1/2 cup mayonnaise for serving, or Dutch-style frietsaus

Show original ingredient measurements

- 3 lb (1.36 kg) live mussels, scrubbed and debearded
- 4 tbsp (60 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large shallot, finely chopped (about 3 oz / 85 g)
- 2 stalks celery, thinly sliced (about 3 oz / 85 g)
- 1 small leek, white and light green parts only, thinly sliced (about 4 oz / 115 g)
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 1/2 cup (120 ml) heavy cream (optional, for a richer broth)
- 1 bay leaf
- 6 whole black peppercorns
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)
- Salt to taste
- 2 lb (900 g) starchy potatoes (such as Russet), peeled and cut into 1/2–3/4 inch (1–2 cm) fries
- Vegetable oil for deep-frying, enough for a deep pan (about 6 cups / 1.4 L)
- 1/2 cup (120 g) mayonnaise for serving, or Dutch-style frietsaus

Instructions

1. Clean the mussels: discard any with cracked shells or that do not close when tapped. Rinse and scrub shells; remove beards. Set aside in the refrigerator until ready to cook.
2. Prepare the fries: rinse cut potatoes under cold water until water runs clear, then pat dry thoroughly. Heat oil in a deep pan or fryer to 325°F (160°C). Blanch the fries in batches until just softened but not colored, about 4–5 minutes; remove and drain on paper towels.
3. Increase oil heat to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and season with salt immediately.
4. While fries are frying, make the mussel broth: in a large wide pot with a fitted lid, melt butter with olive oil over medium heat. Add shallot, celery, and leek and sweat until softened but not browned, about 4–5 minutes.
5. Add white wine and fish stock (or water), bay leaf, and peppercorns. Bring to a brisk simmer, then add the mussels. Cover and steam over medium-high heat until mussels open, about 5–7 minutes, shaking the pot once or twice. Discard any mussels that remain closed.
6. Remove the pot from heat. If using cream, stir in heavy cream, then add chopped parsley and lemon juice. Taste and adjust seasoning with salt.
7. Serve immediately: transfer mussels and broth to a large bowl or individual bowls, alongside a basket of hot fries and mayonnaise for dipping. Provide crusty bread to sop up the broth if desired.