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Easy Moules Frites

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A French bistro classic of mussels steamed in a fragrant white wine broth with butter, onion, parsley, and cream, served with crispy golden fries on the side. Rustic, simple, and comforting.

Ingredients

2 ½ lbs (1130 g) fresh mussels

2 tbsp (30 g) salted butter

¼ cup (60 ml) parsley, minced (+1 tbsp for garnish)

1 cup (150 g) white onion, diced

1 cup (240 ml) dry white wine (Muscadet, Pinot Grigio, or Chardonnay)

1 tbsp (15 ml) heavy cream

1 ½ lbs (680 g) frozen fries

Drizzle of olive oil

1 tsp (5 ml) Herbs de Provence

½ tsp (2.5 ml) Maldon sea salt

Instructions

  1. Preheat oven according to package directions for fries.
  2. Spread frozen fries on a baking sheet, drizzle with olive oil, and sprinkle with Herbs de Provence. Bake until golden and crispy, then garnish with Maldon sea salt.
  3. Scrub and debeard mussels, discarding any that remain open when tapped.
  4. In a large pot, melt butter over medium heat and sauté onion until softened.
  5. Add wine and bring to a simmer.
  6. Add mussels, cover, and cook 5–7 minutes, shaking the pot occasionally until mussels open.
  7. Stir in cream and parsley, discarding any unopened mussels.
  8. Serve mussels in bowls with broth, garnished with parsley, alongside hot fries.

Notes

Add garlic and shallots for extra flavor.

Swap herbs with thyme or tarragon for a more aromatic broth.

Increase cream for richness, or skip it for a lighter version.

Mussels are best eaten fresh; reheat gently if needed.

Fries can also be air-fried or made from scratch with potatoes.

Nutrition

Find it online: https://justsosavory.com/easy-moules-frites/