Moules Frites

Would you believe if I told you, that the same dish has been posted at the same time on the other side of this planet?? Yes!! It’s true ๐Ÿ˜€ But let’s go back to the very beginning. I’m a big fan of I’ve Got Cake run by Dana. Last week I made a comment on one of her posts, basically saying something about her cooking and me taking pictures and she said “Yes! Lets do something together!” I guess it’s pretty easy to figure out what happened next. After the whole bunch of emails we agreed on the dish- it was Dana’s idea I admit!- and we decided to post it together, on the same day and at the same time. So Moules Frites!


I’ve never made them before, and now I’m thinking why?? It’s such a simple and tasty dish, not time consuming at all and not expensive either. Here in Luxembourg Mussels with Fries are very popular, go to Belgium and you will see it everywhere. The same in France. My first contact with Moules Frites made in a traditional way was in Bruges, two years ago. We went there for 3 days, and it was one of the most beautiful trips I’ve ever done, but apart from many things we have seen there, I have also this memory of Moules Frites. Mostly because my boyfriend, as typical French in this respect, was repeating “Moules Frites” trying to imitate Belgian accent- believe me all French do that in Belgium!! ๐Ÿ˜€


The only problem I could see with working on this recipe was the French fries. I do not have the fries fryer machine, so I decided to make the fries the way I like potatoes in general. I hope you will like it too. It’s easy and almost effortless. But still, if you’re into the real thing, I guess you can find some recipes out there ๐Ÿ™‚ For me it was important that it’s home made and also, not sure if you knew, but the rule is the bigger your French fry is, the less fat is absorbs!! Literally, if you cut the potato in 4 it will be less greasy, so less calories, smaller summer skirts and dresses girls!! I guess I’m thinking of it, because it’s only one day before I go on my holidays- taking off tomorrow people- Sicily is waiting!!! 2 weeks!! So this is the last post before my holidays, but I will try to stay in touch and check out your blogs whenever I get the internet connection ๐Ÿ™‚ So lets get this mussel party started, and don’t forget to check Dana’s versionย ! I’m going there now, since I haven’t seen her Moules Frites either!



Makes 3/4 servings, preparation time- French fries- 20 min, time in the oven- 40-45 min, oven temperature- 200 C, after 35 min- 180 C, mussels- around 20 min, cooking time for mussels- 5 min not more


  1. 1,4 kg of mussels- they need to be cleaned and debearded
  2. 6 small onions- finely chopped
  3. 5-6 cloves of garlic- the fresher the better, finely chopped or crushed
  4. parsley- I used a lot, but it depends on how much you like it
  5. salt
  6. white wine- I had a bottle of 375 ml, which was plenty, just remember if you increase the amount of mussels, you also need to use more wine- in any case 0.5 L will be perfect
  7. 5 tablespoons of olive oil
  8. 1 tablespoon of butter- in some recipes you can see that there is only butter needed for the sauce, I replaced most of it with the olive oil though, because I believe it’s healthy and more tasty, in case you wish to use the butter only, 4 tablespoons is required

French Fries- serving for 2

  1. 8-9 medium sized potatoes
  2. sea salt- it’s a must, so if you don’t have it I have to warn you, that the final result it’s not going to be the same
  3. thyme, rosemary- finely chopped
  4. 5 tablespoons of olive oil
  5. parchment paper



French Fries

I’m going to start from the French fries, because they require more time in the oven, so once you’re done here, you can start preparing the mussels and make sure that both parts of this dish can be served fresh and hot at the same time.

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First prepare the marinade for the potatoes. In a glass jar combine together the olive oil, the sea salt- half a tablespoon, chopped thyme and rosemary, you can also add one clove of crushed garlic- I like it a lot! Set the marinade aside for a few minutes. Clean the potatoes, cut them in rather chunky pieces. On a baking sheet/parchment paper place the potatoes and spread the marinade over them. Try to do it evenly, so each piece could soak in the salt, and the herbs.

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Once ready place the potatoes in the oven for 40-45 min. They should be nicely crunchy after that, and it’s the sea salt that causes this. So run to the grocery shop if you still don’t have it at home ๐Ÿ˜€

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The Mussels


This part is definitely less time consuming and not complicated at all. When your French fries are in the oven, just wash the mussels. Make sure they are really clean. Throw out anything that looks suspicious!


In a big sauce pan ย heat some olive oil and/or the butter, add some salt, chopped onions and finely chopped garlic- you can crushed it if you prefer. Fry these ingredients for a few minutes, stir occasionally. When the onions have nice golden color, add parsley and white wine. Bring everything to boil. Now add the mussels and stir everything again, making sure that all ingredients are combine evenly. Cover the pan and steam everything for about 5 minutes. The mussels should open, and make sure to remove those ones which did not open during the steam.

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Remove the mussels from the heat and serve with French fries and some bread. Enjoy!!




40 thoughts on “Moules Frites

    • Oh nice!! You know my dad used to have tea and then a few spoons of sugar- separetely for clarity- saying that it will all mix in the stomach ๐Ÿ˜›well, he was right wasn’t he-the proportion doesn’t matter in the end, especially if the excess of one thing makes you happy๐Ÿ˜‰


      • Exactly. Never waste a good wine on anything else- by the way I made a real yummy pizza today- the crust was unbelievable! And I made bread Ginger- a real thing- will send you some pictures now, on your email!


  1. How did I miss this post!?!
    I love love love your photos, and this dish is one of my favourite. Whenever I saw it on the menu, I had to order it, and now I can do it as often as I can…. yay!!!!!

    Your collaboration is just so awesome ๐Ÿ™‚


    • I’m so happy you like it Naina ๐Ÿ˜€ I’m glad we decided to go for it, just to see how we were going to look at the same dish from different perspectives!! In the end many things we did in the same way, that was so funny ๐Ÿ˜€

      Liked by 1 person

  2. Oh, la, la it’s looks absolutely amazing Marta ๐Ÿ™‚ I love “Moules Frites”, I posted a long time ago a similar recipe but your recipe is much much better than mine ๐Ÿ˜€ You’re my kitchen Hero. Have a great vacation xx


    • Hahah!
      Thanks Sanj!
      It definitely took a lot of coordination lol. An hour before our initially scheduled time to post, I literally sent Marta an email titled “I’M NOT READY YET!!! I NEED ONE MORE HOUR!”
      Girl.. *shaking my head*


  3. Well that just made me smile, for all sorts of reasons. Looks delicious, great idea, and, for this v. sick woman on the other side of the world, coughing and wheezing and trying to get better, it was a sunshiney blast of summer eating inspiration. Thanks. margaret


  4. Oh my, this looks amazing! I love moules frites, but haven’t had it in ages. Also, your presentation of the potatoes is so adorable. Your photos show how much attention you give to details – it’s absolutely delightful to look at them! Wish I lived next door, I would come over for a bowl. ๐Ÿ™‚


    • Yeah, we’re having a little mussel party here ๐Ÿ™‚ as for the potatoes- one full morning but it was worth it and so much fun. Even I like these pictures haha thank you for visiting Ngan!


  5. Love it! I just commented on Dana’s post, so I won’t repeat the same things here, but your post is so beautiful, the potatoes look so delicious, and you are right, the thicker the fries, the less they aborb oil. I like preparing them the Belgian way, frying them twice, first to cook the inside, then to crisp the outside. Fortunately I don’t own a frying machine, or I’d be ten times my own size ๐Ÿ˜€ Baking potatoes is such a great solution to avoid all that oil and extra work (cleaning the machine…).


    • Thank you so much! I’m glad- or I should say WE are glad you like it :-)It was spontaneous but it was worth all the effort and I love this idea that we publish something “together”- we did not discuss the recipe at all, just come up with the dish, that’s all. It’s so much fun to do this ๐Ÿ™‚


  6. God Marta, really??!!
    Do your pictures really have to look so fucking good??

    Looking like you just plucked them from your garden.

    I love that we did this!
    I’m sitting here on my floor cracking the hell up!
    The similarities are incredible lol


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