Moules-Frites Maison
Classic Belgian mussels steamed in white wine, shallots, and cream, served with thin crispy fries — the quintessential Belgian brasserie experience.
2 people · prep 20 min · cook 25 min · Total 45 min
Ingredients
- 1 kgfresh mussels (scrubbed and debearded)
- 4 pieceshallots (finely sliced)
- 200 mldry white wine
- 40 gunsalted butter
- 80 mlheavy cream
- 20 gflat-leaf parsley (roughly chopped)
- 1 piecebay leaf
- 500 grusset potatoes (peeled, cut into 8 mm fries)
- 1 lsunflower oil (for deep frying)
- salt and white pepper (to taste)
Method
- 1.Double-fry the frites: cook potato sticks in 150 °C oil for 6 minutes (blanch), drain, then increase oil to 190 °C and fry again for 3–4 minutes until golden. Drain on paper, salt immediately.
- 2.Melt butter in a large pot over medium heat. Soften shallots 3 minutes with the bay leaf. Add wine, bring to a boil, and add mussels. Cover and steam, shaking the pot occasionally, until mussels open, 4–5 minutes. Discard any that stay closed.
- 3.Use a slotted spoon to transfer mussels to serving bowls. Stir cream into the pot liquid, simmer 1 minute, season, and pour over mussels. Scatter with parsley and serve immediately alongside the frites.