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Moules Frites

Steamed fresh mussels in a garlic white wine broth served with crisp twice-fried potato fries.

45 minMediumServes 4680 cal/serving

FrenchDinnerStovetopPescatarianHigh FiberHigh ProteinGluten-FreeNut-FreeEgg-FreeSoy-FreeSesame-FreePork-Free

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Ingredients

  • 3 lbs russet potatoes, sliced
  • 6 cups vegetable oil
  • 4 lbs fresh mussels, scrubbed
  • 3 tbsp unsalted butter
  • 4 shallots, minced
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1/4 cup flat leaf parsley, chopped

Instructions

  1. 1

    Soak 3 lbs sliced russet potatoes in cold water for 30 minutes, then drain and pat dry thoroughly.

  2. 2

    Heat 6 cups vegetable oil in a deep pot to 325 degrees F and fry 3 lbs sliced russet potatoes for 5 minutes until soft, then remove to a rack.

  3. 3

    Increase oil temperature to 375 degrees F and fry russet potatoes again for 3 minutes until crisp and golden.

  4. 4

    Melt 3 tbsp unsalted butter in a large pot over medium heat, then cook 4 minced shallots and 4 minced garlic cloves for 2 minutes until fragrant.

  5. 5

    Pour in 1 cup dry white wine and bring the liquid to a simmer.

  6. 6

    Add 4 lbs scrubbed fresh mussels, cover tightly, and cook for 5 minutes until all shells open.

  7. 7

    Garnish with 1/4 cup chopped flat leaf parsley and serve immediately with the hot fries.

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Questions

How hot should the oil be for Moules Frites?

For Moules Frites, the frying oil is held at 325 F (about 165 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The frying oil is held at 375 F (about 190 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why pat it dry first in Moules Frites?

Step 1 reads: "Soak 3 lbs sliced russet potatoes in cold water for 30 minutes, then drain and pat dry thoroughly." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for white wine in Moules Frites?

The entry for Moules Frites calls for 1 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I make Moules Frites dairy-free?

Yes. The dairy in Moules Frites is 3 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I start Moules Frites the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Soak 3 lbs sliced russet potatoes in cold water for 30 minutes, then drain and pat dry thoroughly." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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