Moules Frites: Champagne, Mussels, and a French Flex

Moules Frites: Dinner Worthy of a French Film

If you’ve ever wanted to recreate that impossibly chic meal you had on a cobblestone side street in Paris (or at least pretend you did), this is your moment. Moules Frites—aka mussels and fries—is a dish that manages to be luxurious and low-effort. It’s coastal, elegant, and a little messy in the best way.

This version comes from an old French cookbook handed down like a secret. It’s butter-heavy, champagne-splashed, and quietly magical. We made it, drank the rest of the bottle, and nearly cried at how easy it was to feel like we were living someone else’s fabulous life for an evening.

Ingredients

• 1 carrot, finely chopped
• ½ white onion, finely chopped
• 1 large shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp thyme
• 1 tsp parsley
• 1 tbsp coriander powder
• 1 bay leaf
• 2 tbsp salted butter (plus more if needed)
• 1 tsp pepper
• ½ lemon, juiced
• 1½ cups champagne or dry white wine
• 2 lbs mussels (cleaned thoroughly, beards removed)

How to Clean Mussels

Rinse the mussels in very salty cold water, scrubbing the shells clean with a brush or cloth. Remove the stringy beards and discard any with cracked shells or that won’t open after soaking. Rinse until the water runs clear. This part takes a little time, but treat it like a meditation. Or a warm-up.

Instructions

1. Melt butter in a large deep pan.
2. Add the onion, shallot, garlic, and carrot. Sauté for 10 minutes on medium heat.
3. Add thyme, parsley, coriander powder, bay leaf, and pepper. Sauté for another 5 minutes.
4. Add a little more butter if the pan looks dry—French food doesn’t judge.
5. Squeeze in the lemon juice.
6. Pour in champagne or white wine, stir, and let it simmer for 5 minutes.
7. Add the cleaned mussels to the pan and stir to coat.
8. Cover with a lid and cook on high for 6 minutes, until the mussels have opened.
9. Discard any that remain closed.
10. Serve in a large bowl with the buttery broth spooned over the top.

But What About the Frites?

We made crispy fries (you can bake or deep-fry your favourite cut), tossed them with salt and parsley, and dipped them in the leftover moules broth. No fancy aioli, no rules—just vibes.

Final Mood:

✰✰✰✰✰ star TRY

This dish isn’t just a meal—it’s a moment. One pot, one bottle of champagne, and a bowl of moules steaming like a secret. Add fries, friends, and a sunset, and suddenly you’re not in your kitchen anymore. You’re in Cannes. Or Marseille. Or just at home—but feeling like someone who should be kissed on both cheeks.