Moules Frites (Mussels with Fries) is a ubiquitous dish in Belgium, often considered the national dish. The mussels are steamed in a flavorful broth, traditionally white wine and aromatics, and served alongside a large portion of crisp Belgian fries (Frites).

Prep Time	Cook Time	Serves
15 minutes	15 minutes	2 large servings

Part A: Ingredients

• Mussels: 3 lbs Fresh Mussels (scrubbed and de-bearded).
• Broth: 2 Tbsp Butter, 1 large Shallot (finely minced), 3 cloves Garlic (minced), 1.5 cups Dry White Wine (e.g., Sauvignon Blanc), 1/2 cup Cream (optional, for richness).
• Herbs: 1/4 cup Fresh Parsley, chopped, 1 tsp Fresh Thyme.
• Fries (Frites): 2 lbs Russet Potatoes, cut into thick sticks (for frying), Oil for frying.

Part B: Instructions

Step 1: Prep and Clean Mussels

1. Discard any mussels that are open and do not close when tapped. Scrub the shells and remove the “beard” (the stringy part) by pulling firmly toward the hinge. Keep chilled until ready to use.

Step 2: Make the Broth Base

1. In a very large pot or Dutch oven, melt the butter over medium heat.
2. Add the minced shallot and cook until soft (3-5 minutes). Add the minced garlic and thyme and cook for 1 minute.
3. Pour in the white wine. Increase the heat and bring the wine to a rapid boil for 2 minutes to cook off the alcohol.

Step 3: Steam the Mussels

1. Add the cleaned mussels to the boiling broth. Cover the pot tightly.
2. Steam for 5-7 minutes. The mussels are done when they have all opened wide. Shake the pot once or twice during cooking to ensure even steaming.
3. Discard any mussels that remain closed after steaming.

Step 4: Finish the Sauce

1. Stir in the heavy cream (if using) and half of the fresh chopped parsley. Taste the broth for salt (the mussels usually provide enough).

Step 5: Serve Moules Frites

• Mussels: Ladle the mussels and the broth into large, deep bowls.
• Frites: While the mussels are steaming, ensure the fries are cooked hot and crisp (Belgian tradition calls for double-frying for ultimate crispness).
• Serve the mussels immediately with the Frites on the side, and often a scoop of mayonnaise for dipping the fries.