French cuisine · Fish & Seafood

Moules Frites

Mussels in a white wine broth with fries – the bistro classic.

Ingredients · for 2 servings

• 1.5 kg mussels
• 200 ml white wine
• Shallots
• Garlic
• Parsley
• Fries

Instructions

1. Prepare the fries from potatoes as you like and keep warm.
2. Scrub the mussels under cold water, pull off the beards and discard any open ones (that don't close when tapped).
3. Finely chop the shallots and garlic and sweat in a little butter over medium heat for 2 min until translucent.
4. Pour in the white wine and bring to a boil once.
5. Add the mussels, cover and steam over high heat for 6–8 min, shaking once, until they have all opened.
6. Fold in the parsley and serve right away with the broth – discard mussels that stayed closed. Fries on the side.