A national dish of Belgium since the late 19th century, it combines the abundance of mussels from the North Sea coast with the Belgian tradition of double-cooked fried potatoes.
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Moules-Frites
Belgian Moules-frites: mussels in white wine with double fries, traditional recipe.
- Belgium
- MAIN COURSES
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 28 g
- Carbohydrates 38 g
- Fat 22 g
Story behind the dish
Preparation
Moules-Frites is a Belgian preparation with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 kg of fresh mussels.
- Have ready: 2 shallots.
- Have ready: 2 cloves of garlic.
- Have ready: 250 ml of white wine.
- Have ready: Fresh parsley.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Clean the mussels well
Clean the mussels well, removing beards and impurities, discarding any that are open and do not close when touched. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cut the potatoes into sticks and fry them twice (blanch at 130°C
Cut the potatoes into sticks and fry them twice (blanch at 130°C, then brown at 190°C) to achieve the classic Belgian point. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sauté the shallot and garlic in butter until translucent.
Sauté the shallot and garlic in butter until translucent. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the white wine and let it reduce for a couple of minutes.
Add the white wine and let it reduce for a couple of minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the mussels
Add the mussels, cover and cook over high heat for 5-6 minutes, shaking the pot, until they open. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle with fresh parsley and serve with the fries on the side.
Sprinkle with fresh parsley and serve with the fries on the side. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Discard any mussels that do not open after cooking.
- Double frying the potatoes is non-negotiable for the Belgian style.
Variations
- Moules marinière (only with white wine and parsley)
- Moules à la crème (with cream added at the end)
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