📝 About This Recipe
Transport yourself to a bustling Belgian brasserie with this quintessential pairing of succulent, ocean-fresh mussels and golden, crispy hand-cut fries. The mussels are steamed in a fragrant bath of shallots, garlic, and crisp dry white wine, finished with a touch of crème fraîche for a luxurious, velvety broth. It is a communal, hands-on dining experience that celebrates the perfect harmony of salty sea air and comforting, earthy potatoes.
🥗 Ingredients
The Mussels
- 4 pounds Live Blue Mussels (scrubbed and debearded)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 3 Shallots (finely minced)
- 4 cloves Garlic (thinly sliced)
- 1 cup Dry White Wine (such as Muscadet, Sauvignon Blanc, or Pinot Grigio)
- 1/4 cup Crème Fraîche (or heavy cream)
- 1/2 cup Fresh Parsley (flat-leaf, roughly chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 Lemon (cut into wedges for serving)
The Frites
- 2.5 pounds Russet Potatoes (peeled)
- 2 quarts Neutral Oil (for frying, such as peanut or grapeseed oil)
- 1 tablespoon Sea Salt (fine grain)
For Serving
- 1 loaf Baguette (crusty and warmed)
- 1/2 cup Mayonnaise (preferably homemade or Belgian style)
👨🍳 Instructions
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1
Prepare the potatoes by cutting them into uniform sticks, about 1/3-inch thick. Submerge them in a bowl of cold water for at least 30 minutes to remove excess starch; this ensures maximum crispiness.
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2
Drain the potatoes and pat them extremely dry with paper towels. Any moisture left on the surface will prevent them from crisping properly.
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3
Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 5-6 minutes until they are soft and pale, but not yet browned. This is the 'blanching' stage.
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4
Remove the fries with a slotted spoon and drain on a wire rack. Let them rest for at least 15 minutes at room temperature.
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5
While the fries rest, inspect your 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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6
In a large, wide 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 and cook for another 1 minute until fragrant. Do not let the garlic burn, as it will turn the broth bitter.
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8
Increase the heat to high and pour in the white wine. Let it come to a rapid boil for 1-2 minutes to cook off the harsh alcohol edge.
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9
Add the mussels to the pot all at once. Immediately cover with a tight-fitting lid to trap the steam.
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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 mussels. They are done when the shells have opened wide.
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11
While the mussels steam, increase your oil temperature to 375°F (190°C). Fry the blanched potatoes a second time for 2-3 minutes until they are deep golden brown and crispy. Drain and toss immediately with sea salt.
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12
Remove the lid from the mussels. Using a slotted spoon, transfer the mussels to a large serving bowl, discarding any that did not open.
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13
Whisk the crème fraîche and chopped parsley into the remaining liquid in the pot. Taste the broth; it should be salty from the mussel liquor, but add a pinch of pepper if desired.
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14
Pour the hot, creamy broth over the mussels in the serving bowl.
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15
Serve immediately with the hot fries on the side, a bowl of mayonnaise for dipping, and plenty of crusty bread to soak up the sauce.
💡 Chef's Tips
Always buy mussels the day you plan to cook them; they should smell like the fresh ocean, never fishy. Double-frying the potatoes is the non-negotiable secret to authentic Belgian frites—the first fry cooks the inside, the second creates the crunch. If you don't want to use wine, a dry hard cider or a Belgian Witbier makes an incredible alternative steaming liquid. Avoid adding extra salt to the mussel pot until the very end; the liquid released by the mussels is naturally quite salty.
🍽️ Serving Suggestions
Pair with a chilled glass of Muscadet or a crisp Belgian Tripel ale to cut through the richness of the frites. Serve with a small side salad of bitter greens like frisée or arugula with a sharp lemon vinaigrette. Provide an 'empty shell' bowl in the center of the table for guests to discard their shells as they eat. Use an empty mussel shell as 'pincers' to extract the meat from the next mussel—it's the traditional way to eat them!