Moules-frites
Moules-frites — mussels and fries — is claimed by Belgium as a national dish, though both components have wider origins. Belgian fries are a matter of local pride: the tradition of cutting potatoes into strips and frying them in beef fat is documented in Belgium from the seventeenth century. The pairing with mussels became standard in the twentieth century as the North Sea mussel harvest grew. The mussels are steamed in their own liquor combined with white wine, shallots, and celery. The cooking liquid they produce — concentrated with salt from the sea and the aromatics — is as worth drinking as eating. Authentic Belgian frites are twice-cooked: blanched at a lower temperature until tender, then fried again at high heat just before serving to develop the crisp exterior. Mayonnaise is the traditional accompaniment, not ketchup.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- 2kg fresh live mussels, scrubbed and beards removed
- 800g floury potatoes, peeled and cut into thick batons
- 50g unsalted butter
- 4 shallots, finely diced
- 4 garlic cloves, thinly sliced
- 200ml dry white wine
- 2 celery stalks, finely sliced
- Small bunch of fresh parsley, finely chopped
- Vegetable oil or beef dripping, for deep-frying
- Salt and black pepper
How to make it
- 1For the frites: cut potatoes into thick batons and soak in cold water for 30 minutes to remove surface starch, then drain and dry thoroughly; first fry at 140°C for 6–8 minutes until cooked through but uncoloured; drain and cool completely.
- 2Tap each open mussel on the counter — discard any that do not close; melt butter in a large heavy pot over medium-high heat.
- 3Add shallots and celery and cook for 3 minutes until softened; add garlic and cook for 1 minute.
- 4Pour in the white wine, bring to a boil, then add the mussels and cover tightly; steam for 4–5 minutes, shaking the pot once or twice, until the shells have opened wide.
- 5Discard any that remain shut; stir in most of the parsley and season the broth.
- 6Raise the frying oil to 190°C and fry the blanched batons in batches for 2–3 minutes until golden and very crisp; drain and season immediately with salt; serve the mussels in wide bowls in their broth, the frites alongside, with the remaining parsley and mayonnaise on the side.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
