Moules-Frites Mussels Fries (Printable Recipe)
Juicy mussels simmered in white wine, herby fries, and bright lemon aioli—brings bistro magic to your dinner.
# Ingredients You'll Need:
→ Lemon-Herb Aioli
01 -
3 tablespoons fresh parsley, chopped finely
02 -
Juice from one lemon
03 -
Black pepper, freshly cracked, 1 teaspoon
04 -
Zest from one lemon
05 -
120 ml mayo
→ Moules-Frites
06 -
Herbed shoestring fries (to go on the side)
07 -
900 g cleaned mussels, beards removed
08 -
Salt, add as you like
09 -
Garlic clove, chopped up
10 -
Celery, 2 stalks sliced thin
11 -
Fresh parsley, 20 g finely chopped
12 -
White and light green parts of 2 leeks, sliced
13 -
2 tablespoons seafood broth or just water (120 ml)
14 -
Unsalted butter, 30 g
15 -
1 tablespoon tomato paste
16 -
Cracked black pepper, add as needed
17 -
Dry white wine, 240 ml
# Steps to Follow:
01 -
Scoop out the veggies and mussels into bowls. Pour any leftover broth on top, then bring out the lemon-herb aioli and fries to enjoy on the side.
02 -
Put the lid on your pan and let everything gently steam for around 5 to 6 minutes. If any mussels stay shut, go ahead and toss those out.
03 -
Next, pour in the wine and seafood broth, then sprinkle in some salt and pepper. Add the parsley. Mix in tomato paste for a quick minute, then pile in the mussels and gently turn them around with the veggies.
04 -
Grab your pan and melt all the butter over medium heat. Toss in sliced celery and leeks, and keep stirring until they're nice and tender (this takes about 3 to 4 minutes). Throw in the chopped garlic at the end and let that cook for another minute till it smells awesome.
05 -
Mix mayo, zest and juice of the lemon, parsley, and black pepper in a little bowl. Pop it in the fridge till you’re ready to use it.
# Extra Tips:
01 -
If a mussel won’t open after cooking, you don’t want to eat it—better safe than sorry.
02 -
These are super tasty if you pair with crunchy fries and some chilled white wine.