Eat Like a Belgian: Moules-Frites

mussels

🥗Healthier: clams

💰Cheaper: canned mussels

Canned mussels are more affordable and still flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with lemon juice

Vegetable broth maintains flavor without alcohol.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-bought dressing

Greek yogurt provides creaminess with fewer calories.

Peel the potatoes (optional) and cut them into fries of your desired size.

Soak the cut potatoes in a bowl of cold water for 20-30 minutes to wash off the starch.

Finely chop 2 onions and 2 cloves of garlic.

Rinse the mussels under cold water, removing barnacles and beards, and discard any that are damaged or won't close.

Place cleaned mussels in cold water, cover with a damp towel, and refrigerate until ready to use.

Drain the soaked fries and pat them dry with a paper towel, then air-dry on a kitchen towel.

Heat oil in a pot for frying; check if it's ready by inserting a wooden spoon—bubbles should form around it.

Fry the potatoes in the hot oil until golden and crispy, about 4-5 minutes per batch.

In a separate pot, melt a knob of butter, then add garlic and onions and cook until softened.

Pour in approximately 100 milliliters of white wine and add a bouquet of bay leaves, thyme, and parsley.

Cover the pot and cook the mussels for 2-3 minutes until the shells start to open.

Serve the mussels with a side of fries and mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens