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Moules et Frites, the fancy-but-easy dish that feels like a beach vacation.
Why You Will Love Moules et Frites and It Deserves a Spot on Your Plate
Moules et Frites might sound fancy, but it’s just mussels and fries, and it’s a dish people have been loving for centuries. Originating from Belgium (yep, they’re not French!), this combo became a hit because it’s simple, satisfying, and super flavorful.
What’s not to love? The mussels are juicy and briny, like a taste of the ocean, and the fries soak up all that garlicky, buttery sauce. Plus, mussels are packed with protein, vitamins, and omega-3s, making them a healthy option that feels like a treat.
Cooking it at home? Even better. You’ll get the perfect blend of fancy restaurant vibes and comfort food, all in under 20 minutes. Ready to dive in? Let’s make some magic happen.
Salt Spring Island Fresh Moules et Frites
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Description
It’s ridiculously simple, fresh, and perfect for impressing anyone (even if it’s just yourself). Pair it with a glass of that white wine you opened earlier, and you’ve got a plate of pure coastal bliss.
So, are you in? Because I’m already grabbing another fork.
Ingredients
- Fresh mussels (don’t skimp here, fresh is everything!)
- Onions
- Fresh fennel
- Garlic (because everything’s better with garlic)
- Butter
- Oil
- A cup of dry white wine
- Fresh lemon juice
- Parsley
- Sea salt
- Pepper
Instructions
- Start by heating up some butter and a splash of oil in a good cast-iron pan, if you’ve got one.
- Toss in sliced onions, fennel, and minced garlic, then let them cook down until they’re soft and golden. You want that caramelized effect.
- Pour in the wine (a little for the pan, a little for you, it’s called multitasking).
- Add a squeeze of fresh lemon juice, sprinkle in some chopped parsley, and season with sea salt and pepper. Bring it all to a simmer.
- Now, the star of the meal: the mussels. Toss them in, cover the pan, and let the magic happen.
- In only 2–3 minutes, those shells will open, and you’ll know they’re ready.
- Here’s the best: just before serving, pile some hot, crispy fries right on top of the mussels.
- The juices from the mussels soak into the fries, and it’s honestly a game-changer.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by our friend, Wineguyskitchen
Photo Credits (his sister) Aneen Williams Photography
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