Dive into this iconic Belgian seafood dish—plump, briny mussels steamed in a fragrant white wine broth with garlic, leeks, and herbs, served with crispy golden fries. A bistro-style feast perfect for sharing!
Ingredients
For the Mussels:
- 2 kg fresh mussels (scrubbed, debearded)
- 1 cup dry white wine
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 1 leek (white part only), sliced
- 2 tbsp butter
- 1 bay leaf
- ½ cup fresh parsley, chopped
- ½ cup heavy cream (optional)
For the Fries:
- 4 large russet potatoes, cut into sticks
- Vegetable oil for frying
- Salt
To Serve:
- Crusty bread (for dipping)
- Lemon wedges
Instructions
1️⃣ Prep Mussels:
- Discard any open mussels that don’t close when tapped. Rinse under cold water.
2️⃣ Make the Broth:
- Melt butter in a large pot. Sauté shallots, garlic, and leek for 3 mins until soft.
- Add wine, bay leaf, and half the parsley. Bring to a simmer.
3️⃣ Steam Mussels:
- Add mussels, cover, and steam for 5-7 mins until shells open (discard any unopened ones).
- Stir in cream (if using) and remaining parsley.
4️⃣ Fry the Fries:
- Soak potato sticks in cold water for 30 mins, then pat dry.
- Fry at 320°F (160°C) for 4 mins (blanching). Drain, then fry at 375°F (190°C) until golden (~3 mins). Salt immediately.
5️⃣ Serve:
- Pour mussels into a large bowl with broth. Serve with fries, bread, and lemon.
