Moules Frites Recipe

Rinse mussels under cold water, discard any with broken shells or that do not close when tapped. Remove beards by pulling toward the hinge. Pat mussels dry. Pat bream pieces and prawns dry and season lightly with 1/4 tsp salt and a few grinds of black pepper.

Peel potatoes and cut into 1/2" to 3/4" thick sticks for fries. Place cut fries in cold water and chill for 20–30 minutes to remove excess starch, then drain and thoroughly dry on kitchen towels or paper towels.

Rinse basmati rice until water runs clear; drain.

Stovetop basmati

In a small saucepan bring 1.5 cups water, 1/4 tsp salt and 1 tsp butter to a gentle boil. Add the rinsed rice, stir once, reduce heat to low, cover and cook undisturbed for 12 minutes. Remove from heat and let steam, covered, 8 minutes. Fluff with a fork before serving.

Heat oil in a heavy-bottomed pot or deep fryer to 320°F (160°C). Blanch the dried potato sticks in two batches for 4–5 minutes until soft but not colored. Remove and drain on a rack or paper towel; let cool 5 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately toss with 1 tsp fine sea salt. Keep warm in a low oven (200°F / 95°C) while finishing mussels.

In a wide, heavy-bottomed pot or deep skillet, melt 3 tbsp unsalted butter over medium heat. Add the chopped shallots and cook, stirring, until softened and translucent, about 2–3 minutes. Add 2 tsp minced garlic and 1 tsp thyme leaves and cook 30 seconds until fragrant.

Pour in 1 cup dry white wine and 1 cup stock, increase heat to high and bring to a vigorous simmer. Let the liquid reduce by about one-third, 4–5 minutes, concentrating the flavor.

Add the mussels to the pot, cover with a tight-fitting lid and steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Use tongs to remove any that have not opened after 6 minutes (discard those).

Using a slotted spoon, remove the cooked mussels to a serving bowl and keep warm. Reduce heat to medium-low and add the bream pieces and prawns to the remaining broth. Simmer gently, spooning hot broth over them, for 2–3 minutes until prawns turn pink and bream is opaque and flakes easily (avoid overcooking).

Stir in 1/2 cup heavy cream and 1 tbsp lemon juice, bring to a gentle simmer for 1 minute to emulsify. Taste and adjust seasoning with 1/2 tsp salt and 1/2 tsp black pepper if needed. Stir in 2 tbsp chopped parsley.

Return mussels to the pot to briefly warm through in the sauce (30 seconds) and toss to coat. If you prefer, serve mussels and broth in a large bowl and spoon the prawns and bream on top.

Divide frites among plates or a shared platter. Place a portion of mussels, prawns and bream in a deep bowl or on the platter and ladle the hot cream-wine broth over them. Garnish with additional chopped parsley and lemon wedges. Serve fries with aioli on the side and basmati rice if using as an alternate accompaniment.

Estimated plating: about 2 cups of mussels & seafood mixture and a generous handful of fries per serving. Use lemon wedges to finish to taste.