From the Sea · Belgian
Classic Moules Frites
Plump mussels steam open in a quick bath of butter, shallots, garlic and white wine, releasing a briny broth that begs for bread. On the side, twice-fried potatoes stay shatteringly crisp outside and fluffy inside, just like a Brussels brasserie.
Test kitchen note: Tap any open mussel on the counter before cooking. If it does not close within a minute, throw it away.
Method 6 steps
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Rinse the potato sticks in cold water, then dry them very well with a towel.
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Heat the oil to 325F and fry the potatoes in batches for 5 to 6 minutes until soft but still pale. Drain on a rack.
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Raise the oil to 375F and fry the potatoes again for 2 to 3 minutes until deep golden. Drain and salt immediately.
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Melt the butter in a large pot, add the shallots and garlic and cook for 2 minutes. Pour in the wine, add the thyme and bring to a boil.
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Tip in the mussels, cover tightly and cook for 4 to 5 minutes, shaking the pot, until the shells open. Discard any that stay closed.
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Stir in the parsley, spoon the mussels and broth into a bowl and serve alongside the hot fries.
That is the whole pie. Enjoy every slice.
Pairs well with
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