Entree: Belgium – Brussels – Moules-frites (Steamed mussels in a white wine and herb broth served with crispy fried potatoes)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 lb (1.4 kg) fresh mussels, cleaned and debearded
- 4 tbsp (57 g) unsalted butter
- 2 shallots, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 1 bay leaf
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1/4 tsp (1 ml) freshly ground black pepper
- Lemon wedges for serving
- 2 lb (900 g) russet potatoes (for fries), peeled and cut into 1/3–1/2 in (8–12 mm) sticks
- Vegetable oil for frying, about 4 cups (950 ml) or as needed
- 1 tbsp (15 g) fine salt for seasoning fries, plus more to taste

Instructions

1. Rinse and debeard mussels: discard any open mussels that do not close when tapped; set mussels in the refrigerator while you prepare the broth and fries.
2. Prepare fries: place cut potatoes in cold water and soak 30 minutes to remove excess starch, then drain and dry thoroughly on clean towels.
3. Heat oil to 300°F (150°C) for the first fry. Fry potatoes in batches until just tender and pale, 4–6 minutes. Drain on a rack or paper towels and let rest.
4. Increase oil to 375°F (190°C) for the second fry. Fry potatoes again until golden and crisp, 2–4 minutes. Drain and immediately season with 1 tbsp (15 g) salt.
5. While fries rest, make mussel broth: melt butter in a large, heavy pot over medium heat. Add shallots, celery, and garlic and sauté until softened and translucent, about 4–5 minutes.
6. Add white wine and bay leaf and bring to a simmer for 2 minutes to reduce slightly. Stir in cream and black pepper and return to a gentle simmer.
7. Add mussels to the pot, cover tightly, and steam over medium-high heat until shells open, 5–8 minutes. Shake the pot once or twice during cooking to distribute mussels.
8. Remove pot from heat. Discard any mussels that remain closed. Stir in chopped parsley and squeeze a little lemon juice to taste.
9. Serve immediately: place mussels and broth in a deep serving dish or individual pots with lemon wedges and a bowl or platter of hot fries on the side for dipping.