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Moules Frites {Belgian Mussels + Fries}

By May 26, 2016 around the world, gluten free, recipe series, recipes, savoury

What could be better than traditional Belgian moules frites on a cold winter’s day? Freshly steamed mussels served in a white wine and garlic sauce and served with a side of crispy fries!  

Moules Frites | Anisa Sabet | The Macadames

I have been dreaming about Moules Frites since visiting Belgium in 2014. We bought a camper van and travelled Europe for 6 months. It was bliss!

Being a foodie, one of my favourite things to do when travelling is to eat. From cooking simple campsite meals using fresh local produce to fine dining in culinary towns to finding hidden eateries in tourist spots, I love it all.

We stopped in Bruges for a day while travelling to Scandinavia and I was on the hunt for the city’s best Moules Frites. I can’t remember where we found them but they were heavenly. Fresh mussels drowned in a white wine, garlicky and herby sauce – it was luscious to soak it up with fresh bread and a side of fries. The mister had his with a traditional Belgian beer which is a dark, malty and chocolatey beer which he said paired perfectly.

With the cooler days upon us, I thought i’d try making this beautiful traditional dish. I found loads of variations and put this recipe together based on a few variations but didn’t mess with the ingredients too much. They are so perfect together and being a relatively simple list of ingredients, it’s important to get the balance right.

Mussels always seem like they would be difficult to cook (it’s all about the sauce!) but infact they are so simple. You simply make a light and fresh sauce, steam the mussels and serve. The hardest part is cleaning them in the first place! But don’t be put off, you don’t need to scrub for hours, just a gentle clean and simple de-bearding (removing the little tufts of hair like stuff sticking out of the shells).

You will love this recipe because it’s very simple, fresh and perfect for a cool winter’s day. Serve with fresh crusty bread and of course, a healthy side of fries. And if you like your beer, I highly suggest tracking down your local boutique bottle shop for a nice Belgian beer 🙂

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Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Recipe adapted from here and here.

What you need:

  • Baking tray lined with baking paper
  • Large deep saucepan

Ingredients (serves 4):

  • 2 kg mussels, cleaned and beards removed
  • 6-7 medium potatoes, hand cut into fries (or however many you like)
  • Good lug of olive oil + salt & pepper for fries
  • 1/2 cup extra-virgin olive oil
  • 1 cup finely sliced shallots
  • 12 cloves garlic, finely sliced
  • 3 cups (750ml) dry white wine
  • Sea and freshly cracked black pepper
  • 2/3 cup minced fresh flat-leaf parsley
  • 2/3 cup creme fraiche
  • 1/4 cup unsalted butter
  • 1/4 cup minced chives
  • 1/4 cup whole-grain mustard

Method:

1. Preheat oven to 200°C. Clean your mussels (discarding any that have opened) and set aside. Toss the potato fries in olive oil and season with salt and pepper. Spread across your prepared baking tray and pop into the oven to bake for 30-40 minutes (until golden brown).

2.  Meanwhile, in a deep saucepan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper.

3. Add the mussels, cover and steam until the shells have opened, about 3 minutes.  Using a slotted spoon, transfer the mussels to a large serving bowl. Discard any unopened shells.

4. Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Add the mussels back into the pot and give a good stir.

5. Serve mussels with fries and fresh crusty bread.

Bon appétit!

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For another “Around The World” recipe, try my Moroccan pumpkin soup.

Spiced Pumpkin Soup | Anisa Sabet | The Macadames-8

Or my rosemary fettuccine.

Rosemary Fettuccine with Butternut Squash and Burnt Butter | Anisa Sabet | The Macadames-8

Anisa – The Macadames. xx

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2 Comments

  • Reply Mussels in Saffron White Wine Sauce September 1, 2016 at 1:08 am

    […] Moules Frites (Belgian Mussels + Fries) from The Macadames  […]

  • Reply Clara Guerrero February 6, 2017 at 10:31 pm

    Hi Anisa! Your recipe looks utterly delicious. I’ve never tried anything this fancy, and yet, even though I’m bad at the kitchen, you make it sound easy to do. I will definitely try this weekend! Thank you!!

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