Moules Frites

Moules Frites

A French and Belgian favourite, moules frites is all about keeping things simple: fresh mussels steamed with shallots, garlic and white wine, served alongside crisp golden fries. The mussels cook in just a few minutes, creating a delicious broth that's perfect for soaking up with the fries or some crusty bread.

Serves: 2
Prep time: 15 minutes
Cook time: 25–30 minutes
Difficulty: Easy

Ingredients

For the mussels

  • 1kg fresh mussels
  • 2 shallots, finely sliced
  • 3 garlic cloves, finely chopped
  • 150ml dry white wine
  • 30g butter
  • 1 tbsp olive oil
  • Small handful fresh parsley, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper

For the fries

  • 500–600g floury potatoes
  • Vegetable or sunflower oil, for frying
  • Salt

To serve

  • Fresh parsley
  • Lemon wedges
  • Mayonnaise or garlic mayonnaise, optional
  • Crusty bread, optional

Method

1. Prepare the mussels

Rinse the mussels thoroughly under cold running water.

Check each one carefully. Discard any with cracked shells, as well as any that remain open after being gently tapped. Remove the beards by pulling them towards the hinge of the shell.

2. Prepare the fries

Peel the potatoes and cut them into chunky chips.

For extra-crispy fries, rinse them in cold water to remove some of the surface starch, then dry thoroughly with a clean tea towel.

Heat the oil to around 160°C and fry the chips for approximately 5–7 minutes, until softened but not coloured.

Remove and drain while you prepare the mussels.

3. Start the mussels

Heat the olive oil and butter in a large saucepan or casserole with a tight-fitting lid.

Add the shallots and cook for 2–3 minutes until softened.

Add the garlic and bay leaf and cook for another minute.

Pour in the white wine and bring to a simmer.

4. Steam the mussels

Add the mussels to the pan and cover immediately with the lid.

Cook over a high heat for around 3–5 minutes, shaking the pan occasionally to help the mussels cook evenly.

They're ready when the shells have opened.

Remove from the heat and discard any mussels that remain tightly closed.

Stir through the chopped parsley and season with black pepper.

5. Finish the fries

Increase the oil temperature to around 180°C and return the chips to the pan.

Fry for another 2–3 minutes, or until golden and crisp.

Drain well and season generously with salt.

6. Serve

Divide the hot mussels between two large bowls, making sure to spoon over plenty of the garlicky white wine broth.

Serve immediately with the golden fries alongside.

Finish with fresh parsley and lemon wedges, with mayonnaise or garlic mayo on the side if you like.

What to Serve With

Moules frites is a meal in itself, but a few simple additions work particularly well:

  • Crusty French bread
  • Garlic mayonnaise
  • Fresh lemon
  • Simple green salad
  • Extra parsley

The cooking broth is particularly good for dipping bread into, so don't let it go to waste.

Why This Recipe Works

Moules frites is a great example of how a few simple ingredients can make the most of good seafood.

The mussels release their natural juices as they steam, combining with the white wine, garlic, shallots and butter to create a light but intensely flavoured broth. The crisp fries provide the perfect contrast and are ideal for dipping into the sauce.

Fishmonger’s Tip

Don't overcook the mussels. They only need a few minutes in the covered pan. As soon as the shells have opened, take them off the heat. Cooking them for too long can make the meat firm and chewy.

Looking for Fresh Mussels?

Try our fresh mussels from AO Seafoods — ideal for moules frites, seafood pasta, steaming and sharing dishes.

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