Classic Moules Frites

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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1/4 cup extra-virgin olive oil

1/2 cup finely sliced shallots

5 tablespoons thinly sliced garlic

1 cup white wine 

Kosher salt and freshly cracked black pepper

Kosher salt and freshly cracked black pepper 

2 pounds mussels, cleaned and beards removed

1/2 cup creme fraiche

1/3 cup minced fresh flat-leaf parsley 

2 tablespoons unsalted butter 

2 tablespoons minced chives

2 tablespoons whole-grain mustard 

French fries, for serving


  1. In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
  2. Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.

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