These Fancy-Feeling Moules Frites Take Less Than 30 Minutes to Make

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With an aromatic broth for sopping up with fries or chunks of bread, these briny little mussels make even the most mundane weeknight feel like a night out at a bistro.

With an aromatic broth for sopping up with fries, these briny mussels make even the most mundane weeknight feel like a night out at a bistro.

Slowly sweating the shallots and garlic brings out their mellow sweetness, which complements the fresh, briny flavor of the mussels.Since welcoming our first child in August, my husband and I have relied on the fastest, easiest, bang-for-your-buck meals because, as any new parent will tell you, we’re exhausted. A meal that ticks all of these boxes? Moules frites, a Belgian meal of steamed mussels served alongside French fries and mayonnaise.

The peskiest part of preparing wild mussels is freeing them of debris. Most grocery stores, however, source farm-raised mussels that grow on vertical ropes. Unlike wild mussels, these arrive quite clean. As Kenji mentioned in his guide on, “farm-raised mussels are held in tanks prior to packaging and shipping, which means that the purging step—soaking the mussels in clean water until they spit out impurities—has already been done for you.

If you do go the homemade route and are looking to recreate the traditional bistro experience, you’ll probably wantMoules frites are extraordinarily simple to make, and much of the dish’s flavor comes from the shellfish itself. But there are a few ways we can enhance this simple meal, namely by sweating the aromatics, using a little wine, and utilizing the mussels’ juices in the sauce.

 

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