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 😀 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!! 😀
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 🙂 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 🙂 So lets get this mussel party started, and don’t forget to check Dana’s version ! I’m going there now, since I haven’t seen her Moules Frites either!
Ingredients
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
Mussels
- 1,4 kg of mussels- they need to be cleaned and debearded
- 6 small onions- finely chopped
- 5-6 cloves of garlic- the fresher the better, finely chopped or crushed
- parsley- I used a lot, but it depends on how much you like it
- salt
- 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
- 5 tablespoons of olive oil
- 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
- 8-9 medium sized potatoes
- 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
- thyme, rosemary- finely chopped
- 5 tablespoons of olive oil
- parchment paper
Directions
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.
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.
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 😀
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 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.
Remove the mussels from the heat and serve with French fries and some bread. Enjoy!!
Plate du Jour 
Just had the mussels, inspired by you (with much less wine, as we had drank it already ;-))
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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 😛well, he was right wasn’t he-the proportion doesn’t matter in the end, especially if the excess of one thing makes you happy😉
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So true 😉 It was a Riesling, my favourite, so we didn’t want to ‘waste’ it on the mussels who were going to die anyway 😉
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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!
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So funny your idea girls! I simply love this dish… in spite of my mediterranean origins: nothing else that garlic, olive oil and black pepper with moussels! 😀 Nice post!
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We had so much fun that weekend! I think we will do it again 😀
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Oooh! This looks really yummy. I have been trying to conquer my fear of mussels, and I am going to put this recipe on the list!
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yum yum. can i just leave it at that? i won’t…this dish looks divine and the photos are an inspiration (that was dramatic..lol). Thanks for sharing.
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Wow! that looks awesome! I love it!
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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 🙂
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never pair french fries with mussle before, tempting to try!
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Great idea collaborating with Dana on this! Looks yummy… Never would have thought to have mussels and fries as a combo. Definitely inspiring! Thank you!
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Goodness Marta, love the collaboration between you too and love, love, love Moules Frites!! And your pictures: out of this world, details are amazing!
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I’m so happy you like it Naina 😀 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 😀
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Oh my god these look so good. I’ve never cooked mussels myself, sadly, because I can’t buy them where I live. But I love going to Europe and eating them at restaurants!!!
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Oh my gosh… How cool is this? I LOVE the idea of posting the same recipe across the globe!! Way too much fun… And you totally made this so much fun. It looks so delicious.. ❤️ heading over to Dana’s blog now.. Fun. Delicious. Awesome post!
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It was so much fun to do this! I hope we will do it again:)
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Oh, la, la it’s looks absolutely amazing Marta 🙂 I love “Moules Frites”, I posted a long time ago a similar recipe but your recipe is much much better than mine 😀 You’re my kitchen Hero. Have a great vacation xx
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Linda my suitcases are downstairs and I have to run :-D!!! See you soon! xx
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Ahhhh! Gorgeous clicks Martka and Dana! Looks scrumptuous!!! Love it to the core ladies.😋
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It was cool idea wasn’t it 😉 you should see us emailing each other right before we post it 😀 Dana was making me laugh to my tears 😀 I think we will do it again!
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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*
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Marta, your mussels looks so very plump and moist – I feel like grabbing one right from the superb photos! 🙂
Your post brought up such nice memories from a trip to Brussels, with lots of Moules Frites… Good times… 🙂
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Ronit thank you!! You know what’s good in life 😀 I have to say the way they make them in Belgium is really the best!
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Hell yeah! Damn fine effort my friend (you see, any friend of Dana’s is a friend of mine). I want it all, plus the ability to take photos that are as nice as yours! 🙂
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Haha thanks!!! We did it! Glad to hear you like it 🙂 it was so much fun. Next time I make mussels feel invited 😀
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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
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Oh no! I hope you’ll get better soon!! The idea was cool, I agree 🙂 we had so much fun while doing it. Im happy to hear you like it 🙂
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I love moules frites, and I love Dana’s blog – must get some moules! Now!!
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I like them too, and I like Dana too 😀
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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. 🙂
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Yeah, we’re having a little mussel party here 🙂 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!
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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 😀 Baking potatoes is such a great solution to avoid all that oil and extra work (cleaning the machine…).
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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 🙂
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Thanks Darya!!
And yes, you’re both right about the Belgium way of cooking it.
Although the American in me wants smaller fries so I can shove more in my mouth hahaha
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God Marta, really??!!
Do your pictures really have to look so fucking good??
Looking like you just plucked them from your garden.
Really??
Hahah!!!
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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Haha I know right??!! It’s so funny we went for the same things! Your pictures look cool Dana, and you actually made the REAL French fries!! I love this idea, we have to do it once again!
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Oh hell yeah.
It’s a no-fry zone over here haha!
I didn’t know cutting the fries bigger = less fat.
Dammit!
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Now you can vacation in peace 🙂
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Thank you! I need it 😀
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