📝 About This Recipe
Transport your kitchen to the cobblestone streets of Belgium with this quintessential seafood street food classic. Plump, ocean-fresh mussels are steamed in a fragrant, buttery white wine broth and served alongside golden, double-fried potatoes that are crispy on the outside and fluffy within. It is a harmonious marriage of sophisticated coastal flavors and the comforting, salty crunch of the world's best fries.
🥗 Ingredients
The Frites
- 2.5 lbs Russet or Maris Piper potatoes (peeled and cut into 1/2-inch sticks)
- 2 quarts Neutral oil (for frying, such as peanut or canola)
- to taste Sea salt (fine grain)
The Mussels
- 4 lbs Fresh live mussels (scrubbed and debearded)
- 4 tablespoons Unsalted butter (high quality European style preferred)
- 3 pieces Shallots (finely minced)
- 4 pieces Garlic cloves (thinly sliced)
- 1.5 cups Dry white wine (such as Muscadet or Sauvignon Blanc)
- 1/4 cup Heavy cream (optional, for a richer broth)
- 3 sprigs Fresh thyme
- 1/2 cup Fresh flat-leaf parsley (chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
Serving Essentials
- 1/2 cup Mayonnaise (for dipping frites)
- 1 piece Lemon (cut into wedges)
- 1 loaf Baguette (crusty, for mopping up juices)
👨🍳 Instructions
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1
Soak the cut potato sticks in a large bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat them extremely dry with paper towels.
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2
Heat the frying oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). This first fry 'blanches' the potatoes.
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3
Fry the potatoes in small batches for 5-6 minutes until they are soft and pale, but not browned. Remove with a slotted spoon and drain on a wire rack.
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4
While the fries rest, inspect your mussels. Discard any that are cracked or remain open after a firm tap. Ensure all 'beards' (the hairy bit) are pulled off.
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5
Increase the oil temperature to 375°F (190°C) for the second fry.
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6
In a large, heavy-bottomed Dutch oven, melt the butter over medium heat. Add the minced shallots and cook until translucent, about 3 minutes.
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7
Stir in the garlic and thyme sprigs, cooking for another 60 seconds until fragrant but not browned.
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8
Pour in the white wine and bring to a vigorous simmer. Let it reduce slightly for 2 minutes.
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9
Add the mussels to the pot all at once. Immediately cover with a tight-fitting lid and increase heat to medium-high.
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10
Steam the mussels for 5-7 minutes. Give the pot a good shake halfway through (keeping the lid on) to redistribute the liquid.
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11
While the mussels steam, perform the second fry on the potatoes. Fry in batches for 2-3 minutes until deep golden brown and crispy. Toss immediately with sea salt.
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12
Remove the lid from the mussels. Discard any that haven't opened. Stir in the heavy cream (if using), fresh parsley, and cracked pepper.
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13
Ladle the mussels and plenty of the aromatic broth into wide, deep bowls.
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14
Serve immediately with the hot frites on the side, a dollop of mayo, and lemon wedges.
💡 Chef's Tips
Always use live mussels and cook them the day you buy them for the best flavor. Don't skip the double-fry method for the potatoes; it's the secret to the authentic 'frite' texture. Ensure your potatoes are bone-dry before frying to prevent oil splattering and ensure crispiness. Use a wine you would actually drink; the quality of the wine directly impacts the broth's depth. If you don't have shallots, use the white parts of green onions for a similar delicate flavor.
🍽️ Serving Suggestions
Pair with a cold Belgian Witbier or a crisp, acidic Muscadet wine. Serve a side of spicy garlic aioli alongside the traditional mayonnaise. Keep an empty bowl on the table for guests to discard their mussel shells. Provide extra slices of warm, crusty baguette to soak up every drop of the garlic-butter broth. A simple green salad with a sharp vinaigrette helps cut through the richness of the meal.