Moules Frites (Mussels and French Fries)

Key Ingredients and Substitutions

To make the perfect Moules Frites, you’ll need a selection of fresh, high-quality ingredients, although they shouldn’t cost much. 

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Mussels: Fresh mussels are essential. They add a rich, brine flavor and are this recipe’s star. Ensure they are scrubbed clean under running water. If you can’t find fresh mussels, frozen mussels can be a substitute, but they won’t have the same texture and flavor.
• Dry White Wine: Add a little wine for a subtle acidity and depth to the broth. Sauvignon Blanc or Pinot Grigio are great options. If you prefer not to use wine, you can substitute it with chicken or vegetable broth.
• Shallots: Thinly sliced shallots provide a delicate sweetness that enhances the overall flavor. You can substitute with a small onion, finely chopped.
• Garlic: Minced garlic adds a robust, aromatic flavor. Fresh garlic is best, but garlic powder can be used in a pinch.
• Unsalted Butter: For a rich, velvety texture, add butter to the broth. Butter helps balance the wine’s acidity and the mussels’ brininess.
• Parsley: Minced parsley adds a fresh, herbaceous note and a pop of color.
• Pommes Frites (French Fries): Crispy, golden French fries are the traditional accompaniment to moules (or mussels), offering a perfect contrast in texture to the tender mussels. They’re perfect for soaking up the flavorful broth. You can substitute with oven-baked potato wedges or crusty bread for dipping.

How to Make Moules Frites

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro tip: Use your widest pot when steaming mussels – it allows the cooking liquid and steam to reach all the mussels easily. If you have multiple layers, shake the pot every minute to redistribute them for even cooking.

1. Cook the Fries: You can make homemade fries or use your favorite bag of frozen fries.  Cook them according to the recipe or package directions.

2. Clean the Mussels: Start by debearding the mussels by pulling their beard upward until it comes out of the shell.

Rinse the mussel shells under running water to remove any grit or barnacles. Discard any mussels that are already open or won’t close when tapped. Place the cleaned mussels in a bowl with salted water (1 tbsp salt per quart of water) and let them soak for 10-15 minutes. This will help purge any remaining sand. After soaking, remove the mussels by hand into a colander and rinse them well, avoiding pouring them into the colander directly.

3. Cook the Aromatics: Heat the olive oil over medium-high heat in a large, deep pot or Dutch oven. Add the finely chopped shallot and minced garlic cloves. Season lightly with salt and pepper. Cook for 2-3 minutes until the garlic is softened and lightly browned.

4. Steam the Mussels: Add the mussels to the pot and stir to coat in the garlic-shallot oil for 1 minute. Pour in the white wine and immediately cover the pot with a lid. Allow the mussels to steam for about 5 minutes until they have opened up.

5. Make the Sauce: Remove the pot from heat. Using a slotted spoon, transfer the opened steamed mussels into serving bowls, discarding any that did not open fully. Reserve the cooking liquid in the pot. To finish the sauce, melt the butter and chop the parsley until fully incorporated into the mussel broth.

6. Serve: Ladle the wine sauce over the mussels and garnish with chopped parsley. Serve immediately with toasty, crusty bread and pommes frites (French fries).

Recipe Tips and Notes

• Buy fresh mussels. Purchase mussels on the same day you plan to cook them. Fresh mussels should have a briny smell and be tightly closed or close when tapped gently.
• Clean thoroughly. Rinse mussels in cold water, removing any beards or debris. Discard any that are open and don’t close when tapped, as they may be dead.
• Cook just until open. Steam mussels over medium heat for about 5-7 minutes. Don’t overcook, as they can become tough. Remove from heat as soon as they open.
• Use quality wine. For the best tasting moules marinière, use a good quality dry white wine. The wine you’d enjoy drinking is perfect for cooking.
• Serve immediately. Moules frites are best enjoyed hot and fresh. Serve as soon as the mussels open and the frites are crispy for the ultimate experience.
• Save the broth. Don’t discard the flavorful cooking liquid. It’s perfect for dipping your frites or crusty bread, enhancing the overall dish.

Frequently Asked Questions