🦪 Moules-frites

Name: Moules-frites
Total time: 40 min
Yield: 2
Cuisine: Belgium
Ingredients: 1.5 kg fresh mussels; 200 ml dry white wine; 2 shallots, finely chopped; 2 garlic cloves, chopped; 1 tbsp oil; Chopped parsley; Black pepper; 600 g fries, oven-baked or fried

Origin: Belgium

698kcal

per serving · 450 g

155kcal

per 100 g

40 gProtein9 g / 100 g

32 gFat7 g / 100 g

58 gCarbs13 g / 100 g

Moules-frites is a pot of mussels steamed open in white wine with shallot and garlic, served with a big portion of crisp fries. The mussels are tender and briny, and the wine broth at the bottom of the pot is good for dipping the fries. It is served in the cooking pot, with an empty shell used as tongs and a lid for discarded shells.

Diets

✓

No pork

Not vegetarianbecause of: mussels

Not veganbecause of: mussels

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Milk ⚠ Molluscs

What it is made of

musselswhite wineshallotgarlicfries

Recipe

2 servings40 min

Ingredients

1.5 kg fresh mussels
200 ml dry white wine
2 shallots, finely chopped
2 garlic cloves, chopped
1 tbsp oil
Chopped parsley
Black pepper
600 g fries, oven-baked or fried

Method

Scrub and debeard the mussels, discarding any that are cracked or stay open when tapped.
Cook the fries until golden and keep them warm.
Soften the shallot and garlic in the oil in a large pot for 2–3 minutes.
Add the wine, bring to the boil, add the mussels, cover and steam for 4–6 minutes, shaking the pot, until they open.
Discard any mussels that stay closed, season with pepper and parsley and serve with the fries.

How to make it lighter

The fries carry most of the calories: share one portion or bake them in the oven instead of deep-frying.
Mussels themselves are lean — fill up on more mussels and fewer fries.
Skip dipping the fries in the broth and enjoy it with a spoon instead to keep track of portions.

History

Moules-frites is regarded as a national dish of Belgium and is also popular in northern France. Mussels were a cheap, plentiful food along the North Sea coast, and fries were already a Belgian street staple, so the pairing became a classic in Brussels brasseries.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →