Moules Frites Done Right | French Bistro Classic with the Perfect Wine Pairing

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.

Soak potatoes in cold water for at least 30 minutes to remove excess starch.

Set the temperature of the oil to 300°F.

Fry the potatoes for the first time for about 4-5 minutes until cooked through but not colored.

Clean mussels using a scrubby or brush, removing any beards and ensuring they are closed.

If a mussel is open, tap it; if it closes, it's good; if it stays open, discard it.

Add butter to a pan and melt it.

Add shallots and garlic to the pan and cook until fragrant.

Pour in white wine and seafood stock, bringing it to a simmer.

Add the cleaned mussels to the pan and cover to steam for about 4-5 minutes.

Discard any mussels that did not open after cooking.

Add tomato concasse to the mussels.

Season with black pepper and salt.

Stir in heavy cream, fresh parsley, and fresh chives.

Squeeze lemon juice into the mussels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens