📝 About This Recipe
Transport yourself to a bustling seaside bistro in Brussels with this quintessential Belgian comfort dish. Fresh, plump mussels are steamed to perfection in a fragrant pool of dry white wine, shallots, and butter, creating a 'marinière' sauce that is liquid gold. Paired with golden, double-fried hand-cut potatoes, this dish offers a sublime contrast of briny, tender seafood and salty, crispy crunch.
🥗 Ingredients
The Mussels
- 4 pounds Fresh Live Mussels (scrubbed and debearded)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 3 pieces Shallots (finely minced)
- 4 cloves Garlic (thinly sliced)
- 1.5 cups Dry White Wine (such as Muscadet, Sauvignon Blanc, or Pinot Grigio)
- 1/2 cup Fresh Parsley (flat-leaf, finely chopped)
- 1/4 cup Heavy Cream (optional, for a richer broth)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Frites
- 2.5 pounds Russet Potatoes (peeled and cut into 1/2-inch sticks)
- 2 quarts Neutral Oil (for frying (peanut or sunflower oil))
- 1 tablespoon Sea Salt (fine grain)
For Serving
- 1 piece Lemon (cut into wedges)
- 1/2 cup Mayonnaise (for dipping the frites)
- 1 loaf Baguette (crusty, for mopping up the broth)
👨🍳 Instructions
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1
Begin by prepping the potatoes. Soak the cut potato sticks in a large bowl of cold water for at least 30 minutes to remove excess starch; this ensures a crispier fry.
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2
Drain the potatoes and pat them extremely dry with kitchen towels. Any moisture left will cause the oil to splatter.
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3
Heat the oil in a deep fryer or large heavy-bottomed pot to 320°F (160°C). Fry the potatoes in batches for about 5-6 minutes until tender but not yet browned. Remove with a slotted spoon and drain on paper towels.
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4
While the fries rest, inspect the mussels. Discard any that are cracked or remain open after a firm tap. Remove the 'beard' (the hairy bit) by pulling it toward the hinge of the shell.
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5
Increase the oil temperature for the fries to 375°F (190°C) for the second fry, but do not start frying them yet.
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6
In a very large stockpot or Dutch oven over medium heat, melt the butter. Add the minced shallots and cook for 3-4 minutes until translucent but not browned.
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7
Add the sliced garlic to the shallots and cook for 1 minute until fragrant. Season with freshly cracked black pepper.
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8
Pour in the white wine and bring to a vigorous boil. Let it reduce by about one-quarter to concentrate the flavor, roughly 2-3 minutes.
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9
Add the mussels to the pot all at once. Cover tightly with a lid and increase the heat to high. Steam for 5-7 minutes, shaking the pot occasionally to redistribute the mussels.
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10
While the mussels steam, perform the second fry on the potatoes. Fry in batches for 2-3 minutes until they are deep golden brown and crispy. Drain and toss immediately with sea salt.
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11
Check the mussels; once they have all opened, remove the pot from the heat. Discard any mussels that did not open.
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12
Stir in the heavy cream (if using) and the chopped parsley. Toss the mussels gently so they are coated in the herbaceous broth.
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13
Ladle the mussels and a generous amount of broth into large warmed bowls. Serve the hot frites on the side in a paper-lined cone or bowl.
💡 Chef's Tips
Always buy mussels the day you plan to cook them; they should smell like the fresh ocean, never fishy. Don't salt the mussel broth until the end—mussels release their own salty liquor as they open. For the best frites, the double-fry method is non-negotiable; the first fry cooks the inside, the second creates the crust. Use a wide pot rather than a deep one so the mussels at the bottom don't overcook before the top ones open. If you want a traditional Belgian experience, use a bit of beef tallow mixed into your frying oil for the potatoes.
🍽️ Serving Suggestions
Serve with a cold Belgian Witbier or a crisp, acidic white wine like Muscadet. Provide an extra large 'discard bowl' in the center of the table for empty shells. A side of homemade garlic aioli or traditional Belgian mayonnaise is essential for the frites. Warm the crusty baguette in the oven for 5 minutes so it is perfect for soaking up the garlic-wine broth. Finish the meal with a simple green salad dressed in a sharp vinaigrette to cut through the richness.