Moule Frites Recipe

Prepare mussels

Rinse mussels under cold running water. Scrub shells with a brush to remove debris. Remove beards by pulling them toward the hinge; discard any mussels with cracked shells, or that remain open when tapped.

Sweat aromatics

In a large, heavy-bottomed pot or Dutch oven, melt 2 tbs of butter over medium heat. Add the minced shallots and cook, stirring, until translucent and softened, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant (do not brown).

Deglaze and build sauce

Pour in the white wine and increase heat to medium-high. Add the bay leaf and thyme, bring to a simmer, and let wine reduce by about one-third (2–3 minutes). Add the stock and bring back to a simmer.

Cook mussels

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and let steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Discard any mussels that remain tightly closed after cooking.

Finish sauce

Remove mussels with a slotted spoon into a warmed serving bowl, leaving the cooking liquid in the pot. Reduce the liquid over medium heat for 1–2 minutes if too thin. Stir in the remaining 1 tbs butter and the heavy cream (if using) to enrich the sauce. Season with salt, pepper, lemon zest and a squeeze of lemon juice to taste. Stir in chopped parsley. Pour sauce over mussels and keep warm.

Cut and rinse potatoes

Cut the peeled russets into even matchsticks about 1/4–1/3 inch thick. Place cut potatoes in a bowl of cold water and rinse until water runs clear to remove excess starch (2–3 minutes). Drain and transfer to a clean towel; pat completely dry.

First fry (blanch)

Heat oil in a heavy skillet or deep pot to 300°F (150°C) or medium heat. Fry potatoes in batches without browning for 3–4 minutes until just tender and opaque. Remove with a slotted spoon and drain on paper towels; let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–200°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels, immediately season with salt and pepper and toss gently with chopped parsley if using. Keep warm in a low oven (200°F / 95°C) on a wire rack while remaining batches finish.

Make aioli

In a small bowl, combine mayonnaise, grated garlic, lemon juice, Dijon mustard, olive oil, salt and pepper. Whisk until smooth and taste; adjust lemon or salt as needed. Cover and refrigerate until ready to serve (can be made up to 1 day ahead).

Divide the frites between serving plates or one large platter. Place the steaming mussels and their sauce in a deep bowl or large serving dish alongside the fries. Serve the garlic aioli in a small ramekin. Garnish the mussels and fries with a little extra parsley and an optional lemon wedge. Enjoy immediately so fries stay crisp and mussels remain hot.