Moules-Frites Steamed Mussels Fries (Printable Version)
Tender mussels in white wine with crisp fries and lemon-herb aioli—classic Parisian bistro flavors for your table.
# Ingredients:
→ Lemon-Herb Aioli
01 -
120 ml mayonnaise
02 -
Zest of 1 lemon
03 -
Juice of 1 lemon
04 -
1 teaspoon freshly ground black pepper
05 -
3 tablespoons finely chopped fresh parsley
→ Moules-Frites
06 -
30 g unsalted butter
07 -
2 celery stalks, thinly sliced
08 -
2 leeks, thinly sliced (white and light green parts only)
09 -
1 garlic clove, minced
10 -
1 tablespoon tomato paste
11 -
900 g fresh mussels, debearded and thoroughly cleaned
12 -
240 ml dry white wine
13 -
120 ml seafood broth or water
14 -
Salt, to taste
15 -
Freshly ground black pepper, to taste
16 -
20 g finely chopped fresh parsley
17 -
Herbed shoestring fries, for serving
# Steps:
01 -
In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, black pepper, and parsley until smooth. Refrigerate until serving.
02 -
Melt butter in a large skillet over medium heat. Add sliced celery and leeks; cook, stirring, until softened, 3–4 minutes. Add minced garlic and sauté until fragrant, about 1 minute.
03 -
Stir in tomato paste and cook for 1 minute. Add mussels, tossing gently to combine with aromatics. Pour in white wine and broth, bring to a gentle simmer. Season with salt and pepper. Stir in parsley.
04 -
Cover skillet and simmer until most mussels have opened, 5–6 minutes. Discard any mussels that remain closed.
05 -
Divide mussels and vegetables between bowls. Spoon remaining broth over mussels. Serve immediately with herbed fries and lemon-herb aioli alongside.
# Notes:
01 -
Discard any mussels that do not open during cooking as they may be unsafe to eat.
02 -
For best results, serve with crispy shoestring fries and chilled white wine.