Description
Craving a sophisticated yet comforting seafood dish that transports you to a European bistro? These Moules-Frites (Steamed Mussels and Fries) are your perfect choice! Featuring plump mussels steamed in a fragrant white wine and tomato broth with celery, leeks, and garlic, paired with crispy herby shoestring fries and a zesty lemon-herb aioli, this dish is a delightful balance of rich and fresh flavors.
Ingredients
Here’s what you need to make Moules-Frites (Steamed Mussels and Fries). Each ingredient adds to the rich, tangy, and crispy magic.
Lemon-Herb Aioli
- Mayonnaise (½ cup): Provides a creamy, tangy base.
- Lemon (Zest and Juice of 1): Adds bright, citrusy freshness.
- Black Pepper (1 tsp, freshly ground): Brings a subtle kick.
- Fresh Parsley (3 Tbsp, chopped): Infuses vibrant, herbaceous flavor.
Moules-Frites
- Butter (2 Tbsp): Adds richness to the broth.
- Celery (2 stalks, thinly sliced): Offers crisp, earthy flavor.
- Leeks (2, thinly sliced): Provide mild, sweet oniony depth.
- Garlic (1 clove, minced): Brings bold, savory notes.
- Tomato Paste (1 Tbsp): Adds rich, tangy depth.
- Mussels (2 lb, debearded and cleaned): Deliver tender, briny seafood flavor.
- Dry White Wine (1 cup): Infuses aromatic, tangy broth.
- Seafood Broth or Water (½ cup): Enhances seafood flavor or keeps it light.
- Salt and Black Pepper (to taste): Seasons the dish to perfection.
- Fresh Parsley (⅓ cup, chopped): Adds a fresh, vibrant finish.
- Herby Shoestring Fries: Provide crispy, herbaceous contrast.
Substitutions and Variations
- Mussels: Swap with clams or a mix of shellfish; cook until shells open.
- White Wine: Replace with dry vermouth, chicken broth, or lemon juice (non-alcoholic).
- Seafood Broth: Use vegetable broth or clam juice for deeper flavor.
- Butter: Substitute with olive oil or vegan butter for dairy-free.
- Leeks: Swap with shallots or red onion for similar sweetness.
- Keto Adjustment: Replace fries with zucchini fries or cauliflower tots (~3–4g net carbs per serving); use keto-friendly mayo for aioli.
- Vegan Version: Swap mussels with mushrooms (e.g., oyster or king trumpet), use vegan butter, and vegan mayo for aioli.
- Spicy Version: Add ¼ tsp red-pepper flakes or a diced chili with the garlic.
- Creamy Broth: Stir in ¼ cup heavy cream or coconut milk (vegan) after steaming for richer broth.
Instructions
Step 1: Make the Lemon-Herb Aioli
- In a small bowl, whisk ½ cup mayonnaise with the zest and juice of 1 lemon, 1 tsp black pepper, and 3 Tbsp chopped parsley until smooth.
- Set aside or refrigerate until ready to serve (can be made up to 2 days ahead).
Tip: Adjust lemon juice for desired tanginess; stir well to incorporate parsley evenly.
Step 2: Prep the Mussels
- Debeard and clean 2 lb mussels thoroughly under cold water, scrubbing shells and removing beards.
- Discard any mussels with cracked shells or that don’t close when tapped.
Tip: Soak mussels in cold water for 10 minutes to remove sand; store in a bowl with a damp cloth in the fridge until cooking.
Step 3: Sauté the Vegetables
- In a large skillet, melt 2 Tbsp butter over medium heat.
- Add 2 thinly sliced celery stalks and 2 thinly sliced leeks; sauté until tender, 3–4 minutes.
- Add 1 minced garlic clove and sauté until fragrant, about 1 minute.
Tip: Slice leeks and celery thinly for quick cooking; rinse leeks well to remove dirt.
Step 4: Build the Broth
- Stir 1 Tbsp tomato paste into the skillet and cook for 1 minute.
- Add 2 lb cleaned mussels and toss gently with the vegetables.
- Pour in 1 cup dry white wine and ½ cup seafood broth or water; bring to a simmer over medium heat.
- Season with salt, black pepper, and ⅓ cup chopped parsley.
Tip: Stir tomato paste thoroughly to avoid clumps; use a large skillet to fit mussels comfortably.
Step 5: Steam the Mussels
- Cover the skillet and simmer for 5–6 minutes until most mussels have opened.
- Discard any mussels that remain closed.
Tip: Shake the skillet gently during cooking to distribute heat; check early to avoid overcooking.
Step 6: Serve
- Divide the mussels and broth with vegetables between two bowls.
- Serve immediately with herby shoestring fries and lemon-herb aioli on the side.
Tip: Serve with a slotted spoon for mussels and a ladle for broth; keep fries separate to maintain crispness.