Moules Frites Recipe

Prep

Peel the russet potatoes and cut into 1/3-inch (8 mm) matchsticks. Rinse the cut potatoes thoroughly in cold water until the water runs clear to remove excess starch. Drain and pat completely dry with a clean kitchen towel or paper towels. Chill in the refrigerator for at least 20 minutes while you prepare the mussels.

First fry (blanch)

Heat half of the vegetable oil in a deep pot or heavy-bottomed fryer to 325°F (160°C). Fry the potato sticks in batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a rack or paper towel. Let cool while you finish the mussels. (You can refrigerate briefly.)

Second fry (crisp)

When ready to serve, heat the oil to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with coarse sea salt, and keep warm in a single layer in a low oven (200°F / 95°C) if necessary.

Clean mussels

Rinse the mussels under cold running water. Discard any mussels with cracked shells or that do not close when tapped. Remove beards with a knife or by pulling firmly.

Sauté aromatics

In a large wide pot or Dutch oven (large enough to hold all mussels in one layer), heat the olive oil and butter over medium heat until butter foams. Add the thinly sliced fennel and sauté for 4–5 minutes until softened and beginning to color. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the diced tomato and sauté 2–3 minutes to warm through.

Deglaze and build broth

Raise heat to medium-high. Add the white wine and Pernod to deglaze the pan, scraping any browned bits from the bottom. Add the stock, bay leaf, and thyme sprigs. Bring the mixture to a lively simmer and let it reduce gently for 3–4 minutes to concentrate flavors and burn off a bit of alcohol.

Cook mussels

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and increase heat to high. Steam the mussels for 4–6 minutes, gently shaking the pot once or twice, until most mussels have opened. Use a slotted spoon to transfer opened mussels to a warmed serving bowl as they open. Discard any mussels that remain tightly closed after cooking.

Finish sauce

Reduce heat to medium. Remove and discard the bay leaf and thyme stems. Stir in the heavy cream and salt and freshly ground black pepper. Let the sauce simmer gently for 1–2 minutes to thicken slightly. Taste and adjust seasoning. If you prefer a smoother sauce, spoon some of the braising liquid over the mussels and leave chunky tomato/fennel in the pot, or briefly pulse 1/2 cup of the sauce with an immersion blender for slight smoothness before returning to the pot.

Serve

Return the mussels to the pot to warm briefly in the cream sauce, then transfer mussels and sauce to a large shallow serving bowl. Sprinkle with chopped fennel fronds and parsley. Serve immediately with lemon wedges and hot frites on the side, and aioli for dipping if using.

If using aioli, spoon into a small serving bowl. Sprinkle chopped fennel fronds and parsley over the mussels just before serving. Serve lemon wedges alongside for squeezing over mussels and fries. Make sure fries are hot and crisp when plated; offer aioli for dipping and ladle plenty of the white wine-Pernod cream sauce over the mussels so guests can dip fries or bread.