Moules-Frites (mussels + Fries)
A Little French Bistro Magic
I always say the simplest meals are often the best. If you can make a really delicious dinner with a handful of ingredients, letting them shine on their own? That’s cooking.
A pot of steaming mussels, crispy golden fries, and a simple salad dressed with a sharp vinaigrette is the kind of dinner that feels like it belongs in a tiny neighborhood bistro, yet it comes together in less than an hour.
If you're using frozen cooked mussels like I did, this becomes even easier. The broth comes together in minutes, and the mussels simply warm through while soaking up all that buttery, garlicky goodness. Pair it with homemade oven fries and a crisp salad, and suddenly Tuesday night feels like a vacation.
We’re currently in Oregon so I was pleased that I found local mussels - that’s one of the things I love most about this state. There’s a deep sense of pride in how many things are made, grown, and raised right here. I strongly believe in supporting the area that I am in - and making sure you’re buying direct or buying local makes a significant impact on the people who make up your community.
Serves: 2
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
For the Fries
1½ pounds russet potatoes
2 tablespoons avocado or vegetable oil
1 teaspoon kosher salt
For the Mussels
1 (16-ounce) bag frozen fully cooked whole mussels (if not cooked, see note)
1 tablespoon butter
1 small shallot or onion, finely diced
2 cloves garlic, minced
½ cup dry white wine
¼ cup chicken stock (or water)
2 tablespoons heavy cream
1 teaspoon Dijon mustard (optional)
1 tablespoon chopped fresh parsley
Freshly cracked black pepper and sea salt
Lemon wedges
Simple Side Salad
Mixed greens or baby spinach
Cherry tomatoes
Thinly sliced cucumber
Thinly sliced red onion
Pecans, chopped
Dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
INSTRUCTIONS:
Make the Fries:
Preheat your oven to 425°F on convection or 450°F on regular bake.
Cut the potatoes into fries about ¼-inch thick. Place them in cold water and soak for 20 to 30 minutes. This helps remove excess starch and gives you crispier fries.
Drain thoroughly and dry the potatoes very well with a clean kitchen towel.
Toss with the oil and salt before spreading them onto a parchment-lined baking sheet in a single layer.
Bake for 20 minutes.
Flip the fries and continue baking for another 15 to 20 minutes until they're crisp and deeply golden.
Prepare the Salad:
Whisk together the olive oil, vinegar, Dijon, salt, and pepper.
Toss with the greens and vegetables just before serving.
Make the Mussels:
About 10 minutes before the fries are finished, melt the butter in a large Dutch oven or heavy pot over medium heat.
Add the shallot and cook for about 3 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Pour in the white wine and chicken stock. Bring to a lively simmer and cook for about 3 minutes so the alcohol cooks off and the broth concentrates slightly.
Stir in the heavy cream and Dijon, if using.
Check the instructions for the mussels on the bag to see if there are any special instructions - mine said that even partially opened mussels were safe to eat.
Add the frozen mussels.
Cover the pot and cook for 3-5 minutes, just until the mussels are heated through - they should pop open if not already opened. Since they're already fully cooked, avoid simmering them any longer or they can become chewy.
If you are cooking raw mussels - make sure they open and toss any that do not open.
Finish with the chopped parsley and several grinds of black pepper.
Taste the broth before adding any salt. The mussels naturally season the broth, so you may not need any additional salt.
Serve with fresh lemon wedges.
TO SERVE:
Divide the mussels between two large bowls and spoon plenty of the broth over the top.
Pile the fries alongside with a crisp green salad and thick slices of warm crusty bread if you’re feeiling it!
TIPS:
A dry Sauvignon Blanc, Pinot Grigio, or Chardonnay all work beautifully in the broth.
If you don't have heavy cream, simply leave it out for a lighter, more traditional broth.
Fresh parsley makes a noticeable difference at the end, so don't skip it if you can help it.
If you're using fully cooked frozen mussels, it's perfectly normal if an occasional shell doesn't pop open. They're already cooked and can simply be opened with a fork.
This is one of those dinners that proves restaurant-quality food doesn't have to be complicated. Light a candle, pour yourself a glass of the wine you cooked with, and don't worry if the fries aren't perfectly uniform. The best part of moules-frites has always been gathering around the table with plenty of bread and enjoying every last spoonful of that broth.
