Moules Frites (Mussels with Champagne + Fries)
This Moules Frites recipe simmers mussels in champagne with herbs and butter. A salty, briny French classic best served with fries and good gossip.
Equipment
- 1 Pot
- 1 Cutting board
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 black pepper
- ½ lemon juiced
- 1½ cups champagne or dry white wine
- 2 lbs mussels cleaned and debearded
- Fries for serving (optional but encouraged)
Instructions
- Clean mussels by scrubbing under cold salted water. Remove beards and discard any that are cracked or remain closed. Rinse until water runs clear.
- In a large deep pan, melt the butter over medium heat.
- Add carrot, onion, shallot, and garlic. Sauté for 6-10 minutes until softened.
- Add thyme, parsley, coriander, bay leaf, and pepper. Sauté for 5 minutes.
- Add more butter if the pan looks dry.
- Squeeze in lemon juice.
- Pour in champagne or white wine and stir. Let simmer for 5 minutes.
- Add mussels to the pan and stir to coat in the mixture.
- Cover with a lid and cook on high heat for 6 minutes, until mussels open.
- Discard any mussels that remain closed.
- Serve mussels in a large bowl with broth ladled over the top.
- Serve with fries on the side and the rest of the champagne.
Notes
Estimated Nutrition (per serving, not including fries):
Calories: 420 kcal
Carbohydrates: 12g
Protein: 38g
Fat: 18g
Saturated Fat: 8g
Fiber: 2g
Sugar: 4g
Sodium: 560mg
Calories: 420 kcal
Carbohydrates: 12g
Protein: 38g
Fat: 18g
Saturated Fat: 8g
Fiber: 2g
Sugar: 4g
Sodium: 560mg