Moules-Frites is a beloved Belgian dish featuring steamed mussels paired with crispy, golden fries. This classic combination balances the delicate flavors of the sea with the comforting, earthy taste of fried potatoes.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Resting Time: 0 minutes
Total Time: 50 minutes
Serving: 4


For the Moules (Mussels):

  • 2 kg fresh mussels, cleaned and debearded
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 cups of dry white wine
  • 1/2 cup of fresh parsley, chopped
  • 2 tablespoons of butter
  • Salt and pepper to taste

For the Frites (Fries):

  • 4 large potatoes, peeled and cut into fries
  • Vegetable oil for frying
  • Salt to taste


  1. For the Frites: Soak the cut potatoes in cold water for at least 30 minutes. Drain and pat dry. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy. Drain on paper towels and season with salt.
  2. For the Moules: In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until translucent. Pour in the white wine and bring to a simmer.
  3. Add the mussels to the pot, cover, and cook for about 5-7 minutes, until the mussels open. Discard any mussels that do not open. Season with salt, pepper, and stir in the chopped parsley.
  4. Serve the mussels in a large bowl with the cooking liquid and accompany with the crispy fries.


  • Ensure the mussels are fresh; they should smell like the ocean and not fishy. Rinse them under cold water and remove any beards or barnacles before cooking.
  • Belgian tradition prefers frying the potatoes twice for extra crispiness: first at a lower temperature to cook them through, and then at a higher temperature to crisp them up.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 650 kcal
  • Protein: 40g
  • Carbohydrates: 60g
  • Fat: 25g (Varies with frying)
  • Fiber: 5g
  • Sodium: 870mg
  • Cholesterol: 85mg

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