Moules Frites – Belgian Mussels with French Fries (Oven Fries)
Mussels are steamed with white wine, garlic, and leek and served with crispy oven fries in this Belgian bistro classic, moules frites. Ready in 30 minutes.
2largerusset potatoes, peeled, cut into thin fries
2tablespoonsolive oil
salt and pepper
mayonnaise for dipping
Steamed Mussels
2tablespoonsbutter
1leek, white and light green parts only, chopped
salt and pepper
2clovesgarlic, minced
1/2cupwhite wine
2pounds mussels, rinsed
2tablespoonschopped parsley
Instructions
Oven Fries
Preheat oven to 425 degrees. Spray 2 baking pans generously with cooking spray.
Divide potatoes between the 2 pans. Drizzle 1 tablespoon olive oil over each pan. Season with salt and pepper. Toss potatoes so they get evenly coated with oil and seasoning. Lay out in a single layer on each pan.
Bake for 10 minutes, then flip over and bake for 10-12 more minutes, until fries are browned and slightly crispy. While fries are baking, make the mussels. (If the fries are done before the mussels are ready, put them back in the oven for the last few minutes as you’re making the mussels to keep them hot and crispy.)
Steamed Mussels
Melt butter over medium heat in a large skillet or pot that has a cover. Add leek and season with salt and pepper. Cook, stirring occasionally, for 3 minutes. Add garlic and cook about 2 more minutes, until leek is soft and garlic is fragrant.
Add wine and ½ cup water. Turn heat to medium-high and bring to a boil. Boil for 2 minutes. Add the mussels and cover. Cook for 5 minutes.
Remove mussels from the pot and place in serving bowl. Discard any mussels that do not open after cooking. Add the parsley to liquid in the pot and stir to combine. Pour the liquid over the mussels. Serve mussels with fries on the side and mayonnaise for dipping the fries.