Moules Marinière with Frites

Name: Moules Marinière with Frites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 kilograms fresh mussels (scrubbed and debearded); 1 cup dry white wine; 2 tablespoons unsalted butter; 2 cloves garlic (minced); 1 shallot (finely chopped); 1 bunch fresh parsley (chopped); 1 teaspoon thyme leaves; to taste salt and black pepper; 4 large russet potatoes (peeled and cut into thin strips); as needed vegetable oil (for frying); to taste salt

45 min 4 servings Medium

All Recipes

Moules Marinière with Frites

A classic French dish of mussels steamed in a white wine sauce, served with crispy fries.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Moules Marinière with Frites is a quintessential French dish that's both elegant and comforting. The mussels are cooked in a fragrant broth of white wine, garlic, and herbs, which perfectly complements the crispy golden fries. This dish is not only a favourite in France but has also gained popularity worldwide. It's a simple yet sophisticated meal that highlights the natural sweetness of fresh mussels and the satisfying crunch of perfectly fried potatoes.

Ingredients

Servings

Moules Marinière

Frites

Instructions

Prepare the mussels

Rinse the mussels under cold water, scrubbing them clean and removing beards. Discard any that remain open when tapped.

Pro tip: Fresh mussels are key. Ensure they are tightly closed or close when tapped.

Cook the aromatics

In a large pot, melt butter over medium heat. Add the shallot and garlic, sautéing until softened but not browned, about 2-3 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Steam the mussels

Add white wine, thyme, and half of the parsley to the pot. Increase heat to high, and add the mussels. Cover and cook for 5-7 minutes, shaking the pot occasionally, until mussels open.

Pro tip: Discard any mussels that do not open during cooking.

Finish the sauce

Remove the pot from heat. Season the mussels with salt and pepper, and sprinkle with remaining parsley.

Prepare the frites

Heat oil in a deep fryer or large pot to 160°C (320°F). Fry potatoes in batches for 4-5 minutes until pale and soft. Remove and drain.

Pro tip: Do not overcrowd the pot to ensure even cooking.

Crisp the frites

Increase oil temperature to 190°C (375°F). Fry the potatoes again until golden and crisp, about 2-3 minutes. Drain on paper towels and season with salt.

Pro tip: Double frying ensures crispy fries.

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Tips & Tricks

<ul><li>Ensure your mussels are fresh and alive; discard any that don't close when tapped.</li><li>Use a dry white wine to enhance the sauce's flavour without overpowering the mussels.</li><li>For the crispiest fries, double fry them: first at a lower temperature, then again at a higher temperature.</li><li>Serve immediately for the best texture and flavour.</li></ul>

Serving Suggestions

Serve your Moules Marinière with a side of crusty bread to soak up the delicious broth. Pair it with a glass of the same white wine used in the recipe for a harmonious dining experience. To make ahead, you can prepare the frites and keep them warm in the oven. The mussels, however, should be cooked fresh just before serving. Store any leftover mussels in the refrigerator and consume them within a day.