Moules Frites Recipe

Prep potatoes

Peel the russet potatoes and cut them into 1/3 inch thick sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak the fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch. This produces crisper fries. While they soak, proceed to prepare mussels.

Drain the fries and pat completely dry with clean kitchen towels or paper towels. Removing moisture prevents oil splatter and ensures crisping.

First fry (blanch)

Heat oil in a deep heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for about 4–5 minutes per batch until they are softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Rest

Let the blanched fries cool while you finish the mussels. Cooling helps create a fluffy interior.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–200°C). Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels and immediately season with fine sea salt and a light toss of neutral oil if using.

Clean and check mussels

Rinse the mussels under cold running water. Discard any mussels with broken shells or that remain open when tapped. Remove beards by pulling toward the hinge.

Sauté aromatics

In a large wide pot or Dutch oven over medium heat, add the olive oil and 1 tablespoon of butter. When the butter foams, add the minced shallot and sauté for 1–2 minutes until softened. Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze with wine

Add the dry white wine and bring to a simmer, scraping up any browned bits. Simmer for 2 minutes to reduce slightly and allow alcohol to cook off.

Cook mussels

Increase heat to high, add the cleaned mussels to the pot, sprinkle with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and the optional red pepper flakes if using. Cover the pot and steam the mussels for 4–6 minutes, shaking the pot once or twice, until the mussels have opened. Discard any mussels that remain closed after cooking.

Finish sauce

Remove the pot from heat. Add the remaining 2 tablespoons butter, chopped parsley (reserve a small pinch for garnish), and lemon juice to the cooking liquid. Stir or swirl the pot to melt the butter and create an emulsion with the wine broth. Taste and adjust seasoning with additional salt and pepper if needed.

Serve mussels immediately in the pot or transfer to a warmed bowl. Spoon plenty of the garlicky wine-parsley broth over the mussels.

While the fries finish, combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, 1/2 tablespoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth. Refrigerate until ready to serve.

Place a generous portion of frites on each plate or a shared platter. Serve the mussels in their pot or in bowls alongside the fries. Spoon extra garlicky wine-parsley broth over the mussels and garnish with the reserved parsley. Offer the optional aioli on the side for dipping the fries.

Enjoy immediately while mussels are hot and fries are crisp.