Moules Frites
Fresh mussels steamed in white wine and shallots, served with crispy fried potatoes. A classic French bistro dish that looks fancy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb russet potatoes, medium
- 1.5 lbs mussels, fresh
- 2 medium shallots
- 3 cloves garlic cloves
- ¾ cup dry white wine
- 2 tablespoons butter
Instructions
- 1
Scrub the potatoes under cool running water with your hands to remove any dirt, rubbing until the skin feels clean. Pat them dry with a paper towel.
- 2
Place each potato on the cutting board and cut lengthwise in half, then cut each half into 1/4-inch-thick sticks, like french fries. Stack the sticks and cut crosswise to make pieces about 3 inches long.
- 3
Place the potato sticks in a large bowl and cover completely with cold water. Let them sit for 10 minutes so the starch washes off and they will fry crispier.
- 4
Drain the potatoes in a colander, then spread them on a clean kitchen towel and pat them completely dry with another towel — any water clinging to them will make them splatter when frying.
- 5
Hold each mussel under cool running water and pull away any stringy strands (the beard) from the hinge with your fingers, then use a small brush or the edge of a knife to scrape away any crusty bits. Discard any mussels with cracked shells or that don't close when tapped.
- 6
Place each shallot on the cutting board and slice it lengthwise from root tip to top into two halves. Place each half flat-side down and slice crosswise into 1/4-inch-thick pieces, about the size of a large lentil.
- 7
Place each garlic clove on the cutting board, place the flat side of a large chef's knife on top of it, and press down with the heel of your hand to crush it. Remove the papery skin with your fingers.
- 8
Pour neutral oil into a deep skillet or dutch oven to a depth of 2 inches. Heat the oil over medium-high heat until it shimmers and small bubbles form immediately when you drop a single potato stick into it, about 5 minutes.
- 9
Carefully add half the potato sticks to the hot oil, working in batches so they don't crowd the pan and steam instead of fry. You should hear a loud, steady sizzle.
- 10
Fry the first batch for 5 minutes, stirring occasionally with a slotted spoon to ensure even cooking, until they are soft inside but still pale golden on the outside. Remove them with the slotted spoon to a paper-towel-lined plate.
- 11
Repeat with the second batch of potatoes, frying for 5 minutes until soft inside and pale. Remove to the same plate.
- 12
Increase the heat to high and fry all the potatoes together for 2 to 3 minutes, stirring gently, until they are golden and crispy on the outside. The oil should be visibly hot and shimmering. Remove to a clean paper-towel-lined plate and sprinkle with salt.
- 13
In a large pot or deep skillet, melt the butter over medium-high heat, swirling the pan so it coats the bottom evenly and froths slightly.
- 14
Add the shallots and cook, stirring once every 15 seconds, for 2 minutes until they soften slightly and turn translucent at the edges.
- 15
Add the crushed garlic cloves and stir constantly for 30 seconds until the kitchen smells strongly fragrant — you should smell the garlic clearly.
- 16
Pour in the white wine and use a wooden spoon to scrape the bottom of the pot to release any stuck-on bits. Bring the liquid to a full boil, with large bubbles breaking the surface constantly, about 1 minute.
- 17
Add all the cleaned mussels in a single layer over the liquid. Cover the pot with a tight-fitting lid and cook over high heat without lifting the lid for 4 minutes so the steam can open the shells.
- 18
Remove the lid and stir the mussels with a large spoon, scooping from the bottom to bring the unopened ones to the top. Cover again and cook for 2 more minutes until all shells have popped open.
- 19
Discard any mussels that did not open — they were not fresh and are unsafe to eat. Pour the mussels and their cooking liquid into a large shallow bowl.
- 20
Arrange the crispy frites on the side of the bowl with the mussels. Pour any remaining cooking liquid from the pot over the mussels.
Tools you’ll need
- large bowl
- colander
- kitchen towels
- small brush or paring knife
- cutting board
- large chef's knife
- deep skillet or dutch oven (4-quart minimum)
- slotted spoon
- paper towels
- large pot or deep skillet (5-quart minimum)
- wooden spoon
- tight-fitting lid
- large shallow bowl or serving platter
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