Moules Frites (Mussels and Fries)

Mussels steamed in white wine, garlic, shallots, butter and parsley, served with crisp fries and mayonnaise for dipping. The Belgian and French bistro classic. Serves 4.

No added sugar

Contains: milk, egg, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 10 min
  • Total 30 min
  • Yield 4 servings
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Pot of mussels steamed in white wine with a side of golden fries and mayonnaise

Moules frites is the national dish of Belgium and a staple of French bistros: a big pot of mussels steamed in wine and butter, with a cone of fries on the side for dipping into the broth.

Mussels cook in about 5 minutes, so have the fries ready first (see our Steak Frites recipe for the twice-fried method).

Instructions

  1. Check the mussels. Discard any mussels with cracked shells or that stay open when tapped.
  2. Soften the aromatics. Melt the butter in a large pot and cook the shallots and garlic 2 minutes.
  3. Steam. Add the wine, bring to a boil, add the mussels, cover and steam 5 to 7 minutes, shaking the pot, until they open.
  4. Finish. Discard any that stay closed. Stir in the parsley and pepper.
  5. Serve. Serve in bowls with the broth, fries, mayonnaise and bread.

Nutrition per serving (estimated)

240Calories
10 gCarbohydrates
<1 gFiber
9 gNet carbs
14 gProtein
11 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

No added sugar

Tips

  • Food safety: before cooking, discard any clams or mussels with cracked shells or that stay open when tapped; after cooking, discard any that did not open.
  • Most farmed mussels are already clean; just pull off any beards.
  • Add a splash of cream to the broth for moules a la creme.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Mussels are best eaten right away. Refrigerate leftover meat, out of the shells, in its broth up to 1 day.

Questions about this recipe

How do I know mussels are cooked?
They open wide. Throw away any that stay closed.
How many mussels per person?
About 1 pound per person as a main course.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

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