Moules-Frites
The Belgian national dinner: a steaming pot of mussels in wine, shallot and parsley, with double-fried frites and mayonnaise for dipping.
- prep
- 25 min
- cook
- 30 min
- total
- 55 min
- serves
- 4
- level
- easy
Mussels are the fastest luxury in cooking: four minutes in a hot pot with wine and shallots and they are done, having made their own sauce on the way.
The Belgian genius was pairing them with frites and mayonnaise. The fries get dipped in the mussel broth as often as the mayo, and no one has ever complained.
Moules-Frites is one of the world's classic dishes from 67 countries.
method
First fry the frites at 130°C (265°F) for 5 minutes until soft and pale. Drain.
Check the mussels: discard any that are cracked or that stay open when tapped.
In your largest pot, soften the shallots, celery and garlic in the butter for 5 minutes.
Turn the heat to high, add the mussels and wine, clap on the lid, and cook for 3 to 4 minutes, shaking the pot once, until the shells have opened.
Discard any that stayed shut. Stir in the parsley, and the cream if using.
Second-fry the frites at 190°C (375°F) until golden, salt them, and serve alongside the pot with mayonnaise.
chef's tips
- Buy mussels the day you cook them and keep them cold and breathing, never sealed in water.
- Four minutes, no more. Overcooked mussels shrink to erasers.
- The broth at the bottom of the pot is the best part; bread or frites, something must mop it.