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Crispy Belgian Moules Frites Recipe Easy Homemade Tender Mussels

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A classic Belgian dish featuring tender mussels steamed in a garlicky white wine broth paired with perfectly crispy double-fried russet potato fries. This recipe is quick, easy, and perfect for cozy dinners or entertaining.

Ingredients

Scale
  • 2 pounds fresh mussels, cleaned and debearded
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 cup dry white wine
  • 1/2 cup vegetable or chicken broth
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 4 large russet potatoes (about 2 pounds), peeled and cut into 1/3-inch thick fries
  • Vegetable oil for frying (grapeseed or peanut oil recommended)
  • Salt, preferably flaky sea salt, for seasoning
  • Optional: Mayonnaise or homemade garlic aioli for dipping

Instructions

  1. Peel the russet potatoes and cut them into 1/3-inch thick fries. Rinse thoroughly in cold water to remove excess starch, then soak in a large bowl of cold water for at least 30 minutes or up to 2 hours.
  2. While potatoes soak, scrub the mussels under cold running water, removing any barnacles or debris. Remove the beard by pulling firmly. Discard any mussels that don’t close when tapped.
  3. Heat vegetable oil in a fryer or heavy pan to 325°F (160°C). Drain and dry the potato sticks thoroughly with paper towels. Fry in batches for 4-5 minutes until soft but not colored. Remove and drain on paper towels.
  4. In a large pot or Dutch oven, melt butter over medium heat. Add garlic and shallots and sauté until fragrant and translucent, about 2 minutes.
  5. Pour in white wine and broth, bring to a simmer. Add mussels, cover with a tight-fitting lid, and steam for 5-7 minutes, shaking the pot occasionally. Discard any mussels that remain closed.
  6. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches until golden and crispy, about 3-4 minutes. Drain on fresh paper towels and season immediately with flaky salt.
  7. Remove mussels with a slotted spoon to a serving bowl. Stir lemon juice and parsley into the cooking broth and season with salt and pepper to taste. Pour some broth over the mussels.
  8. Serve the tender mussels steaming hot alongside the crispy frites. Offer dipping sauce on the side if desired.

Notes

Double-frying the potatoes is key to achieving crispy fries with a fluffy interior. Dry potatoes thoroughly after soaking to avoid soggy fries. Use a tight lid when steaming mussels to cook evenly and avoid overcooking to keep them tender. Season fries immediately after frying for best flavor adhesion. Discard any mussels that do not open after cooking.

Nutrition

Keywords: moules frites, Belgian mussels, crispy fries, seafood recipe, homemade fries, white wine mussels, garlic mussels, double fried fries

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