Classic Moules Frites

Yield:4 servings


  • 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
  • 2 pounds mussels, cleaned and beards removed
  • 1/3 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


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.

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.