How to Cook Moules Frites (Part 2) - Perfect

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.

Clean mussels under cold water, scrubbing shells to remove any grit.

Heat butter in a large pot over medium heat until melted.

Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.

Pour in white wine and bring to a simmer.

Add cleaned mussels and cover the pot; steam until mussels open, about 5-7 minutes.

Discard any mussels that do not open after cooking.

Chop parsley and add to the pot; stir gently to combine.

Prepare fries by cutting potatoes into strips and soaking in cold water for 30 minutes.

Drain and dry the potatoes thoroughly.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry potatoes in batches until golden brown, about 4-5 minutes per batch.

Remove fries and drain on paper towels; season with salt.

Serve mussels in a bowl with fries on the side and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens