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Moules-Frites (Steamed Mussels and Fries)
Moules-Frites (Steamed Mussels and Fries)
Photo: Liz Andrew/Styling: Erin McDowell

If we could snap our fingers and transport ourselves anywhere, it would be to a charming bistro in Paris, sipping white wine and eating moules-frites (aka mussels and fries). Luckily, re-creating the vibe at home is easier than you think. Oh, and guess what? It’s ready in under an hour.

RELATED: 35 Totally New Ways to Cook Fish

2 servings

Lemon-Herb Aioli

½ cup mayonnaise

Zest and juice of 1 lemon

1 teaspoon freshly ground black pepper

3 tablespoons chopped fresh parsley

Moules Frites

2 tablespoons butter

2 celery stalks, thinly sliced

2 leeks, thinly sliced

1 garlic clove, minced

1 tablespoon tomato paste

2 pounds mussels, debearded and cleaned well

1 cup dry white wine

½ cup seafood broth or water

Salt and freshly ground black pepper

⅓ cup chopped fresh parsley

Herby shoestring fries

1. Make the Aioli: In a small bowl, whisk the mayonnaise with the lemon zest, lemon juice, pepper and parsley to combine.

2. Make the Moules-Frites: In a large skillet, melt the butter over medium heat. Add the celery and leeks, and sauté until tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute more.

3. Stir the tomato paste into the pan and cook for 1 minute. Add the mussels and toss gently with the other ingredients in the pan. Add the white wine and broth, and bring the mixture to a simmer over medium heat. Season with salt and pepper and add the parsley.

4. Cover the pan and simmer until the majority of mussels have opened, 5 to 6 minutes. Discard any mussels that do not open.

5. Divide the mussels between two bowls and pour any remaining broth and vegetables over the mussels.

6. Serve immediately with fries and aioli.

Lemon-Herb Aioli

413 calories

45g fat

4g carbs

1g protein

1g sugars

Moules Frites

631 calories

22g fat

37g carbs

57g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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