Easy Moules Frites

Moules frites is one of those classic French bistro meals I love to make when I want something both rustic and satisfying. The mussels are steamed in a flavorful broth of wine, butter, and herbs, while the fries are crispy, salty, and perfect for dipping into the sauce. It’s simple, comforting, and always a hit at the table.

Why You’ll Love This Recipe

I like how this dish feels indulgent but is actually quick and easy to prepare. The mussels cook in minutes, soaking up the wine and butter, while the fries bake until golden and crisp. I enjoy how the two come together perfectly juicy mussels with crispy fries on the side make for a true French comfort food experience.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Moules

2 ½ pounds (1130 g) of fresh mussels
2 tbsp (30 g) salted butter
¼ cup (60 ml) parsley, minced (+1 tbsp (15 ml) for garnish)
1 cup (150 g) white onion, diced
1 cup (240 ml) dry white wine (muscadet, pinot grigio, chardonnay)
1 tbsp (15 ml) heavy cream

“Cheater” Frites

1 ½ lbs (680 g) of frozen fries (Highly recommend the Ore Ida country style Simply Fries with olive oil and salt)
1 quick drizzle of olive oil
1 tsp (5 ml) Herbs de Provence
½ tsp (2.5 ml) Maldon sea salt to garnish

Directions

1. I start by preheating my oven according to the package directions for the fries.
2. I spread the frozen fries on a baking sheet, drizzle lightly with olive oil, sprinkle with Herbs de Provence, and toss to coat. I bake until golden and crispy, then garnish with Maldon sea salt.
3. While the fries bake, I scrub and debeard the mussels, discarding any that are open and don’t close when tapped.
4. In a large pot, I melt the butter over medium heat and sauté the onion until softened.
5. I add the wine and bring it to a simmer.
6. I add the mussels, cover the pot, and cook for 5–7 minutes, shaking the pot occasionally, until the mussels open.
7. I stir in the cream and parsley, discarding any mussels that remain closed.
8. I serve the mussels in large bowls with broth spooned over them, topped with a little extra parsley, alongside the hot, crispy fries.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 25–30 minutes to cook, so I can have it ready in about 40 minutes.

Variations

Sometimes I add garlic and shallots for a stronger base flavor. I also like swapping in different herbs, like thyme or tarragon, for a more aromatic broth. For a creamier version, I increase the heavy cream, while for a lighter one, I skip it entirely.

Storage/Reheating

Mussels are best eaten fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. To reheat, I warm them gently in a saucepan with the broth until hot. Fries are best enjoyed right away, but I can crisp them back up in the oven.

FAQs

Can I use frozen mussels?

Yes, but I prefer fresh mussels for the best flavor and texture.

Do I need to soak mussels before cooking?

Yes, I soak them briefly in cold water and scrub them to remove grit.

Can I make this dish without wine?

I can substitute seafood stock or vegetable broth, though wine adds great depth.

How do I know when the mussels are done?

They’re ready when they open; I discard any that stay closed.

Can I use homemade fries instead of frozen?

Yes, I sometimes cut potatoes into thin sticks and bake or fry them from scratch.

What wine pairs best with moules frites?

I like dry white wines such as Muscadet, Pinot Grigio, or Sauvignon Blanc.

Can I make the fries in an air fryer?

Yes, I air-fry them until crispy, seasoning them the same way.

How do I prevent rubbery mussels?

I cook them just until they open and avoid overcooking.

Can I prepare the broth ahead of time?

Yes, I make the onion and wine base earlier, then reheat it before adding the mussels.

What can I serve with moules frites besides fries?

I sometimes serve crusty bread or a light salad alongside.

Conclusion

Moules frites is one of my favorite French comfort foods because it’s simple, flavorful, and satisfying. The mussels simmer in a fragrant wine broth, while the fries add that perfect crispy contrast. It’s a dish I love to make at home when I want a casual yet classic French meal.

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