Moules Frites are mussels that have been steamed in a broth of white wine, butter, and shallot. They are served with Dijon mayonnaise and French fries.
Learn how to make this classic moules frites recipe: (steamed mussels with fries) with aioli.
Mussels are steamed with white wine, garlic, and leek and served with crispy oven fries in this Belgian bistro classic, moules frites. Ready in 30 minutes.
Mussels steamed in a white wine, garlic, and pancetta sauce.
Learn how to make this classic moules frites recipe: (steamed mussels with fries) with aioli.
Moules frites is an absolute classic which really lets the flavour of fresh mussels shine and involves simply cooking in a buttery parsley and white wine sauce. This showstopping dish is surprisingly good value and a great introduction to cooking with mussels, so don't be daunted and learn how to make moules frites with our easy recipe and expert tips. There’s a handy ingredients list at the bottom of the page with everything you need.
Belgium’s national dish is the Classic Moule Frites. By definition, this means that the preparation of these mussels should be in the Belgium way, although I have included traditional mussel recipes from both Italy, Amalfi Coast Mussels, and France. The sauces are quite different so choose whichever version catches your fancy. Delicious year around, but fun in the summer for a light dinner.
Mussels steamed in a white wine, garlic, and pancetta sauce.
Cook the national dish of Belgium with this recipe for Moules et Frites!
While I was in Philadelphia over the holidays, I had dinner at a charming pub called Monk’s Cafe that served “Belgium’s national dish” – pots of mussels in savory sauc…
This moules frites recipe features perfectly steamed mussels and crispy home fries for an impressive main dish.
Adapted from Bountiful This is a great dish for entertaining as you can do pretty much everything in advance, up to where you add the wine to the pot. A few minutes before serving, simply reheat the herb-flecked wine and add the mussels. I make my French fries in my airfryer, but I’ve linked to some recipes below if you’d like to tackle deep-fried homemade French fries.This version is called Moules à la marinière. If your mussels need to be cleaned and debearded, rinse the mussels under cold water to remove dirt or other debris, using a brush if necessary. Then pull off any beards, the stringy bits dangling from between the shells. After cooking, discard any mussels that don’t open before serving. If you don't want to use wine, you can use sparkling (apple) cider. If so, find one that's dry. (Martinelli's cider, in the U.S., is non-alcoholic, but is on the sweet side so you may want to add a squeeze of lemon juice.) The recipe can also be halved if you’re just serving two. The traditional way to enjoy mussels is to use the empty mussel shell from the first one you eat as pinchers to extract and remove the subsequent mussels. Serve with cold white wine, and bread with some heft to soak up the sauce.
This moules frites recipe features perfectly steamed mussels and crispy home fries for an impressive main dish.
Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.
In this simple Moules Frites Recipe mussels are cooked with chorizo and served with extra crispy fries.
