Belgian moules-frites — mussels in white wine with french fries

Moules-frites, or mussels with french fries, is considered Belgium’s national dish — a classic of Belgian and northern French cuisine, served in almost every bistro, from Brussels to Bruges.

INGREDIENTS (for 4 people)

For the mussels:
– 2 kg fresh mussels
– 2 medium onions, thinly sliced
– 4 garlic cloves, crushed
– 250 ml dry white wine
– 50 g butter
– 1 bunch fresh parsley, chopped
– Freshly ground black pepper and salt to taste

For the fries:
– 1 kg potatoes
– Oil for frying
– Salt

PREPARATION STEPS

1. Clean the mussels: wash them well under cold water, remove the beards and discard any mussel that does not close when tapped lightly.
2. In a large pot, melt the butter over medium heat. Add the onions and garlic and sauté for 2–3 minutes until softened.
3. Pour in the white wine and let it boil. Add the mussels, cover the pot and leave for 5–7 minutes, shaking the pot from time to time, until all the mussels have opened.
4. Discard any mussel that remains closed. Sprinkle with chopped parsley and black pepper.
5. For the fries: peel the potatoes, cut them into thick strips, rinse in cold water and dry well.
6. Fry the potatoes twice: first in oil at 150°C for 5–6 minutes, drain; then at 180°C for 3–4 minutes until crispy and golden. Salt immediately.
7. Serve the mussels in their pot together with the aromatic broth, alongside the fries — and, as the Belgians do, with mayonnaise.

Preparation time: 20 minutes. Cooking time: 30 minutes. Serves 4.