Moule Frites (g/f) Recipe

Clean mussels

Rinse mussels under cold water. Discard any that are cracked or remain open when tapped. Scrub shells and remove beards by pulling toward the hinge.

Sauté aromatics

In a large, heavy-bottomed pot or Dutch oven over medium heat, add the butter and 1 tablespoon olive oil. When butter is melted and foaming, add the chopped onion and sliced shallots. Sauté 4–5 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build broth

Pour in the white wine and increase heat to medium-high. Scrape any browned bits from the bottom of the pot. Add the stock, thyme leaves, bay leaf, salt, and pepper. Bring the liquid to a brisk simmer and cook 2 minutes to reduce slightly and concentrate flavor.

Cook mussels

Add the cleaned mussels to the pot and cover with a tight-fitting lid. Shake the pot once or twice to distribute mussels. Steam for 4–6 minutes, checking after 3 minutes: mussels are done when most have opened. Remove the lid and immediately transfer the cooked mussels with a slotted spoon to a warmed serving bowl, leaving as much liquid as possible in the pot.

Finish sauce

Increase heat to medium-high and boil the cooking liquid 2–3 minutes to reduce slightly if needed. Remove and discard the bay leaf. Stir in the remaining 1 tablespoon butter and half of the chopped parsley to enrich and slightly thicken the sauce. Taste and adjust seasoning with salt and pepper.

Serve mussels

Pour the finished broth over the mussels in the serving bowl. Sprinkle remaining parsley on top and serve immediately with lemon wedges.

Prep potatoes

Peel (optional) and cut potatoes into uniform 1/3-inch sticks. Rinse under cold water until the water runs clear to remove excess starch. Drain, then place in a bowl of cold water and refrigerate for 20–30 minutes (or at least 10 minutes) to firm them up.

Dry and first fry (blanch)

Drain potatoes and dry thoroughly on clean kitchen towels or paper towels. Heat 1 to 1 1/2 cups oil in a heavy pot or deep fryer to 300°F (approx. 150°C). Working in batches, fry the potatoes 4–6 minutes until pale and slightly tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Rest and second fry

Increase oil temperature to 375°F (190°C). When hot, fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels. Season immediately with fine sea salt and a little freshly ground black pepper.

Alternative oven method

If not frying, toss dried potato sticks with 1 tablespoon olive oil and spread on a baking sheet in a single layer. Roast at 425°F (220°C) for 25–35 minutes, turning halfway, until golden and crisp. Season with salt and pepper.

Combine aioli ingredients

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, and olive oil until smooth. Season with sea salt and freshly ground black pepper. Taste and adjust acidity or salt as desired. Chill until service; bring to room temperature 10 minutes before serving if very cold.

Arrange a generous portion of frites alongside the bowl of mussels. Place a small ramekin of garlic aioli on the plate for dipping. Serve with lemon wedges and extra parsley for garnish. Encourage diners to spoon some of the marinière broth over fries for classic flavor pairing.