Moules Frites Recipe for Belgian Steamed Mussels with Fries

Our moules frites recipe for Belgian steamed mussels with fries makes the best known dish of Belgium and the first thing we'd eat after landing in Brussels, when we'd make a beeline for the historic bistros in Sainte-Catherine, the former fish market district. We'd order big pots of juicy sweet mussels steamed in a creamy white wine sauce, with crunchy fries, homemade mayonnaise and crusty bread — all washed down with Belgian beer of course.

Prep Time15

Cook Time15

Total Time30

Course: Main

Cuisine: Belgian

Servings:

Calories: 700kcal

Author: Lara Dunston

Equipment

1 Colander
1 heavy pot with glass lid or Dutch oven or stock pot
2 serving bowls

Ingredients

1 kg fresh mussels live mussels, drained, scrubbed and debearded
25 g butter unsalted
2 tbsp extra virgin olive oil
1 onion finely diced
1 garlic clove minced
2 celery ribs finely sliced
1 bouquet garni sachet of mixed dried herbs, such as parsley, bay leaves, thyme, sage, and marjoram
2 star anise
200 ml dry white wine
200 ml cooking cream or thickened cream, divided
1 cup flat leaf parsley finely chopped, divided
½ tsp ground cracked black pepper or to taste

Instructions

Prep the mussels: transfer the mussels to a larger colander and use a clean scrubbing brush or the rough scourer side of a new kitchen sponge to clean the mussels under running tape water, scrubbing off any remnants of seaweed or dirt, and removing the beards.
Cook the aromatics: in a large heavy pot over low heat, melt the butter, add the extra virgin olive oil, onion, garlic, celery, bouquet garni, and star anise, and stir to combine. Cook low and slow, stirring occasionally until soft and fragrant, around 6-8 minutes or so depending on the pot you use.
Create the sauce: Add the wine, stir, cover with the lid, increase the heat to high, and bring to a boil, to burn off the alcohol. Add half the cream, stir, cover, and cook until bubbling to reduce the sauce.
Steam the mussels: Again, working quickly, remove the lid, add the mussels, stir, and return the lid again, leaving the heat on high so the sauce can continue to reduce and the heat cook the mussels for 3 minutes or so or until they open.
Finish: remove the lid, add the remaining cream, sprinkle on half the parsley, and stir through.
Serve: Use a large serving spoon to transfer the mussels to bowls, pour the creamy sauce over the mussels, shower with more parsley, grind on some cracked black pepper, and serve with fries, mayonnaise, and crusty bread for soaking up the sauce.

Nutrition