Jul 14 2026
Restaurants›Atelier Florian›Moules Frites Recipe

Moules Frites Recipe

Inspired by Atelier Florian
Time1h
Serves4

choice of red curry, provençal, marinière or lobster

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Ingredients

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Mussels

Frites (Fries)

Sauce Options

Method

Preparing the Mussels

  1. 1

    Clean the Mussels

    Rinse the mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove any beards by pulling them away from the shell.

  2. 2

    Sauté Aromatics

    In a large pot, heat the olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and finely chopped shallots. Sauté for about 2-3 minutes until fragrant.

  3. 3

    Add Wine and Mussels

    Pour in the white wine and bring to a simmer. Add the cleaned mussels to the pot. Stir to combine and cover with a lid.

  4. 4

    Cook Mussels

    Cook the mussels for about 5-7 minutes until they open up. Discard any mussels that do not open.

  5. 5

    Finish with Butter and Herbs

    Add the remaining butter, chopped parsley, salt, and black pepper to taste. Stir gently to combine and remove from heat.

Preparing the Frites

  1. 6

    Cut the Potatoes

    Peel and cut the potatoes into thin strips to make fries.

  2. 7

    Soak the Potatoes

    Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.

  3. 8

    Heat the Oil

    In a deep pot, heat the vegetable oil to 350°F (175°C).

  4. 9

    Fry the Potatoes (1st Fry)

    Carefully add the fries in batches and fry for about 4-5 minutes until tender but not browned. Remove and drain on paper towels.

  5. 10

    Fry the Potatoes (2nd Fry)

    Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for another 2-3 minutes until golden brown. Drain again and sprinkle with sea salt.

Preparing Sauce Options

  1. 11

    For Red Curry Sauce

    In a saucepan, combine red curry paste and coconut milk. Simmer for 5 minutes and serve with mussels.

  2. 12

    For Provençal Sauce

    Simmer tomato sauce with saffron and bay leaves for 15 minutes. Serve with mussels.

  3. 13

    For Marinière Sauce

    Use the broth from the cooked mussels, adding more parsley and a splash of white wine if desired.

  4. 14

    For Lobster Sauce

    Heat lobster stock in a saucepan and season with salt and pepper. Serve alongside mussels.

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