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No. 0254 French Free recipe

Garlic Butter Mussels with a Side of Fries

Belgian-style comfort in a bowl: mussels steamed with white wine, shallots and garlic, then tossed in butter and parsley so each shell holds a pool of savory broth. A plate of crisp fries waits alongside for dunking. It is a relaxed, satisfying bistro meal you can make at home in minutes.

4.8 from 521 cooks

Ceramic bowl of steamed mussels in garlic herb butter broth with a small plate of fries
Photo: Deane Bayas on Pexels
Prep
15 min
Cook
30 min
Total
45 min
Serves
2
Level
Easy
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Method 6 steps

  1. Soak the cut potatoes in cold water 10 minutes, then dry well. Fry at 325 F for 5 minutes until pale and soft, and drain.

  2. Raise the oil to 375 F and fry the potatoes again 3 to 4 minutes until deep golden and crisp. Drain and salt.

  3. Melt 2 tablespoons butter in a large pot over medium heat and cook the shallots and garlic for 2 minutes without browning.

  4. Add the wine and bring to a boil, then add the mussels, cover and steam 4 to 5 minutes until they open, shaking the pot halfway.

  5. Remove from the heat, add the remaining butter and the parsley, season with pepper and toss until the butter melts into the broth.

  6. Discard any unopened mussels, spoon into bowls with plenty of broth and serve with the fries.

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