Moules Frites Recipe

1. Prepare mussels

Rinse mussels under cold water, discard any with broken shells or that remain open after a firm tap. Scrub shells and remove beards by pulling toward the hinge. Set aside on a tray in the refrigerator.

2. Cook aromatics

In a large heavy-bottomed pot or Dutch oven over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the minced shallots and cook until translucent, about 2 minutes. Add minced garlic and cook until fragrant, about 30 seconds, taking care not to brown the garlic.

3. Steam mussels

Pour in the white wine and add the bay leaf, kosher salt, black pepper, and red pepper flakes if using. Bring to a simmer and cook for 1 minute. Add the mussels, cover the pot, and steam until the mussels open, about 4–6 minutes, shaking the pot once or twice. Discard any mussels that remain closed.

4. Finish mussels

Remove the pot from heat. Add 2 tablespoons of the prepared hearth-roasted garlic butter (see next section) and the lemon juice and chopped parsley. Gently toss or swirl to coat the mussels in the sauce. Keep covered to stay warm while serving.

5. Roast garlic

Preheat oven to 375°F (190°C). On a small sheet of foil, toss the smashed unpeeled garlic cloves with 1 teaspoon olive oil and the thyme sprigs; sprinkle with sea salt. Fold the foil into a loose packet and roast on a baking sheet for 20–25 minutes, until the garlic cloves are very soft and lightly caramelized. Let cool slightly, then squeeze the softened garlic from skins into a small bowl and discard skins and thyme stems.

6. Make garlic butter

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Whisk in the roasted garlic (mashed), taste and adjust seasoning with a pinch more sea salt if needed. Keep warm; reserve 2 tablespoons to finish the mussels and the rest to serve alongside the frites or to brush on bread.

7. Prepare potatoes

Cut potatoes into 1/3-inch matchsticks. Place cut fries into a large bowl and cover with cold water. Stir in the cornstarch to help create a light crispness, then let soak for at least 30 minutes (or up to 2 hours) in the refrigerator to remove excess starch.

8. First fry — blanch

Heat oil in a heavy pot or deep-fryer to 300°F (150°C). Drain and thoroughly pat the fries dry with clean kitchen towels or paper towels to prevent splatter. Fry the potatoes in batches (do not overcrowd) for 4–5 minutes until cooked through but not browned. Remove to a rack or paper towels to drain and cool. Increase oil temperature to 375°F (190°C).

9. Second fry — crisp

When oil reaches 375°F, fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a rack or paper towels and immediately season with kosher salt and freshly ground black pepper. Keep warm in a low oven (200°F / 95°C) on a rack while finishing other batches.

10. Divide the hot fries between plates or a serving board and place the pot or a deep bowl of mussels alongside. Spoon additional hearth-roasted garlic butter over the mussels and offer extra butter and aioli for dipping the fries. Garnish mussels and fries with chopped parsley and serve with lemon wedges on the side.