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A silky French butter sauce made with shallots, white wine, vinegar and cold butter, perfect for…
Belgian Moules Frites
Belgian mussels steamed in white wine with shallots, parsley and butter, served with crispy fries — the Belgian national dish.
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20 minPrep🔥
15 minCook🍽️
2Serves📊
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Ingredients
- 2kg fresh mussels, cleaned
- 3 shallots, finely chopped
- 3 garlic cloves
- 60g butter
- 200ml dry white wine
- 1 sprig thyme
- Big handful parsley
- Salt and pepper
- Hot crispy fries to serve
Instructions
- Discard any open mussels that don't close when tapped.
- Heat butter; soften shallots and garlic.
- Add wine and thyme; bring to a boil.
- Add mussels; cover; cook 4-5 min until they open (discard any that stay shut).
- Stir in parsley.
- Serve in deep bowls with the broth.
- Eat with hot crispy fries and a glass of beer.
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Tara’s tips
- Use an empty shell as tongs to extract the rest.
- Hot fries dipped in mussel broth — Belgian magic.
Serving suggestions
- Always with fries and beer.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
How many mussels per person?
1kg per person is hearty; smaller portions for a starter.
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