Moules Frites Recipe

Prepare mussels

Rinse mussels under cold water, discard any that are cracked or remain open after a firm tap. Scrub shells and remove beards if present.

In a large wide pot or deep skillet with a lid, melt 2 tbs butter over medium heat. Add the finely chopped shallot and cook 2–3 minutes until translucent but not browned.

Add minced garlic and bay leaf; cook 30 seconds until fragrant.

Pour in 1 cup dry white wine and bring to a simmer. Let wine reduce 2–3 minutes.

Add the cleaned mussels, cover tightly, and steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Discard any that remain closed.

Remove 1 cup of cooking liquid through a sieve into a bowl (reserve). With the pot off heat, stir in 1 tbs heavy cream, 3 tbs chopped parsley, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep mussels warm in the liquid while you finish other components.

While mussels steam, pat prawns dry. In a small bowl toss prawns with 1 tbs olive oil, 1 clove minced garlic, 1/2 tsp smoked paprika, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper.

Heat a nonstick skillet over medium-high heat until hot. Add seasoned prawns and sear 1.5–2 minutes per side, until opaque and just cooked through. Remove from heat and keep warm. If desired, add 2–3 tablespoons of the reserved mussel cooking liquid to the prawns to glaze lightly.

While shellfish cook, bring 1.5 cups water or stock to a boil in a small saucepan. Add 1 cup rinsed basmati rice, 1 tsp olive oil and 1/2 tsp salt. Stir once, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let rice steam, covered, 5 minutes; then fluff with a fork.

Pat bream fillets dry and season both sides with a pinch of salt and black pepper. Heat a skillet over medium-high heat with 1 tsp olive oil. Place fillets skin-side down (if skin-on) and cook 3–4 minutes until skin is crispy. Flip and cook 1–2 minutes more until fish is opaque and flakes easily (internal temp ≈ 60°C/140°F). Remove and keep warm.

Rinse cut potatoes in cold water to remove starch, then dry thoroughly with a clean kitchen towel. This step prevents splatter and gives crisp fries.

Heat vegetable oil in a heavy-bottomed pot to 325°F (160°C). If you don't have a thermometer, test with a small piece of potato—you should see gentle bubbling.

Blanch the potato sticks in batches for 4–5 minutes until just tender but not colored. Remove and drain on paper towels. Raise oil temperature to 375°F (190°C).

Fry the blanched fries in batches at 375°F (190°C) for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 3/4 tsp sea salt.

Rewarm mussels briefly over low heat if needed and give the broth a final taste; add reserved strained cooking liquid if you want more sauce. Scatter 1 tbs chopped parsley over mussels and prawns.

Plate: spoon a bed of basmati rice on each plate (or serve family-style). Arrange bream fillets beside the rice. Heap mussels (in their broth) and prawns alongside or in a shallow bowl. Add a portion of frites to each plate.

Serve immediately with lemon wedges and extra parsley. Encourage diners to dip fries into the mussel broth or squeeze lemon over fish and shellfish.