Simple Moules-Frites Recipe

Moules frites is a serious classic in Belgian and French bistros, and for good reason: Mussels and crispy fries go together like chicken and grits, spaghetti and meatballs, ebony and ivory — well, you get the idea.

The moules part — the mussels — are easy to make. The key is to clean these bivalves thoroughly. Plunge them in cool water and then remove the beards — those stringy, fuzzy bits attached to the shells — then run under cool water for good measure. Nothing ruins a big bowl o' mussels faster than the crunch of grit between your teeth.

If you don't have a fryer, don't despair; the main point of frites here is to dip in the briny, beer-soaked juices of the moules, so our baked French fries recipe should do the trick. Sopping up can get especially tasty if you trick out your mussels with bacon!

Simple Moules-Frites Recipe
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  • 6 dozen mussels
  • 1 to 2 tablespoons unsalted butter
  • 2 shallots
  • 3 cloves fresh garlic
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh tarragon
  • 1 beer
  • coarse salt and freshly ground pepper
  1. In a large pot over medium to high heat add the butter. Saute the shallots and garlic until soft.
  2. Add the beer and bring to a simmer.
  3. Add the cleaned mussels and cover. Steam until the mussels are open, about 3 to 5 minutes.  
  4. Add the herbs and season the broth with salt and pepper. Serve with French fries.
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