Entree: Belgium – Flanders – Mosselen met Friet (Steamed mussels in a white wine and aromatic broth served with Belgian-style fried potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 25 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) live mussels, scrubbed and debearded
- 2 lb (900 g) russet potatoes, peeled and cut into 1/2-inch (1.3 cm) sticks for fries
- 6 cups (1.4 L) vegetable or peanut oil for frying
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 large shallots, about 2 1/8 oz (60 g), finely chopped
- 3 garlic cloves, about 5/16 oz (9 g), minced
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) water or light fish/vegetable stock
- 2 stalks celery, about 2 7/8 oz (80 g), thinly sliced
- 1 bay leaf (approx. 0.018 oz (0.5 g))
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) salt, plus more for fries
- 1/2 cup (15 g) chopped flat-leaf parsley
- Lemon wedges, for serving
- Mayonnaise or Belgian-style sauce for fries (optional)

Show original ingredient measurements

- 3 lb (1.36 kg) live mussels, scrubbed and debearded
- 2 lb (900 g) russet potatoes, peeled and cut into 1/2-inch (1.3 cm) sticks for fries
- 6 cups (1.4 L) vegetable or peanut oil for frying
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 large shallots, about 60 g, finely chopped
- 3 garlic cloves, about 9 g, minced
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) water or light fish/vegetable stock
- 2 stalks celery, about 80 g, thinly sliced
- 1 bay leaf (approx. 0.5 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) salt, plus more for fries
- 1/2 cup (15 g) chopped flat-leaf parsley
- Lemon wedges, for serving
- Mayonnaise or Belgian-style sauce for fries (optional)

Instructions

1. Rinse and scrub the mussels under cold water; discard any that are cracked or remain open when tapped. Set aside in a colander to drain.
2. Prepare fries: cut potatoes into sticks and rinse under cold water until water runs clear. Pat dry. Heat oil in a deep fryer or heavy pot to 325°F (160°C). Blanch fries in batches for 4–5 minutes until just soft but not colored. Remove and drain on paper towels; let cool.
3. Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, 2–4 minutes. Drain on paper towels, season with salt, and keep warm.
4. While fries cook, make the mussel broth: in a large, heavy pot with a tight-fitting lid, melt butter with olive oil over medium heat. Add shallots, celery, and garlic and cook until softened but not browned, about 4 minutes.
5. Add white wine, water or stock, bay leaf, thyme, salt, and pepper. Bring to a rapid simmer.
6. Add the cleaned mussels to the pot, cover, and steam over high heat for 5–7 minutes, shaking the pot once or twice, until nearly all mussels have opened. Discard any that remain closed.
7. Stir in chopped parsley and taste the broth, adjusting seasoning. Spoon mussels and broth into shallow bowls or a large serving pot, reserving the cooking liquid for dipping.
8. Serve immediately with hot fries and lemon wedges, and mayonnaise or a dipping sauce on the side.