Moules Frites


This simple but elegant dish pairs flavorful steamed mussels with crispy oven fries. Uncork an American chardonnay to sip alongside.

Moules Frites
Photo: Greg DuPree
Active Time:
30 mins
Total Time:
35 mins


  • 1 large russet potato, scrubbed and cut into wedges

  • 4 tablespoons extra-virgin olive oil, divided

  • ½ teaspoon ground pepper, divided

  • ¼ teaspoon salt

  • ¼ teaspoon cayenne pepper

  • 1 large egg yolk, pasteurized, if desired

  • 1 teaspoon minced fresh parsley plus 1 tablespoon, divided

  • 1 teaspoon lemon juice

  • ½ teaspoon minced shallot plus 1 tablespoon, divided

  • ½ teaspoon whole-grain mustard

  • ½ cup chopped leek

  • 2 pounds mussels, scrubbed and debearded (see Tip)

  • ¾ cup dry white wine, such as chardonnay or pinot grigio

  • Sliced scallions & crushed red pepper for serving


  1. Place a large rimmed baking sheet in oven; preheat to 425°F. Bring a kettle of water to a boil.

  2. Place potato wedges in a medium bowl and cover with boiling water. Let stand for 5 minutes. Drain and pat dry. Toss with 1 tablespoon oil, 1/4 teaspoon ground pepper, salt and cayenne in the medium bowl. Spread the wedges in a single layer on the preheated pan. Bake, flipping once, until golden and crispy, 25 to 30 minutes.

  3. Meanwhile, whisk egg yolk, 1 teaspoon parsley, lemon juice, 1/2 teaspoon shallot, mustard and the remaining 1/4 teaspoon pepper in a small bowl. While whisking, drizzle in 2 tablespoons oil until blended. Set aside.

  4. Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add leek and the remaining 1 tablespoon shallot; cook, stirring occasionally, until softened, about 5 minutes. Add mussels, wine and the remaining 1 tablespoon parsley. Cover and steam until the mussels open, 3 to 5 minutes. (Discard any that don't open.)

  5. Transfer the mussels to a large serving bowl and top with scallions and crushed red pepper, if desired. Serve the mussels and potato wedges with the aioli for dipping.


How to Prep Mussels

1. Tap each mussel lightly and discard any that remain open or have broken shells.

2. Rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shells.

3. Pull off any fibrous "beards" that might be pinched between the shells. (Though the "beards" of most cultivated mussels are already removed.)

Nutrition Facts (per serving)

603 Calories
33g Fat
44g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 603
% Daily Value *
Total Carbohydrate 44g 16%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 16g 32%
Total Fat 33g 42%
Saturated Fat 5g 25%
Cholesterol 139mg 46%
Vitamin A 961IU 19%
Sodium 565mg 25%
Potassium 1184mg 25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles