Moules Frites - The classic Belgian dish

mussels

🥗Healthier: clams

💰Cheaper: canned mussels

Canned mussels are more affordable and easy to find.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth is lower in calories, while vinegar adds acidity.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

Discard any open mussels that refuse to close.

Cut Maris Piper or Russet potatoes into thin chips and soak in salted water until needed.

Chop shallots and fresh parsley finely.

Heat oil to 130°F (55°C) to blanch the fries.

Dry the fries before blanching.

Cook fries for about five minutes until fully cooked through, but without browning.

Remove fries from oil and let cool.

Heat a knob of butter in a pan.

Add shallots and finely chopped garlic to the pan.

Add white wine and half the parsley to the pan.

Steam mussels for five minutes until all are open and fully cooked.

Flash fry the fries at 190°F (87°C).

Put the lid back on the pan until mussels are fully cooked.

Serve mussels in bowls with crusty bread for dipping and fries on the side.

Add sauce to bowls as well and finish the dish with the remaining parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens