Belgium’s national dish is Moule Frites. By definition, this means that the preparation of these mussels should be in the Belgium way, although I have included traditional mussel recipes from both Italy, Amalfi Coast Mussels, and France. The sauces are quite different so choose whichever version catches your fancy. Delicious year around, but fun in the summer for a light dinner.
Tip : There will be enough delicious sauce left from the Moules that if you save it, you can serve the sauce with some pasta for a second meal. I did and it was delicious!
Ingredients
Mussels
- 2 lbs fresh mussels
- 1/4 cup canola or vegetable oil
- 2 large shallots, thinly sliced or 1/2 sweet onion diced about 1/2 cup
- 4 cloves garlic, thinly sliced
- 1 cup white wine
- kosher salt and freshly ground black pepper
Sauce
- 1/2 cup crème fraîsche, or 1/2 cup heavy cream
- 3-4 sprigs fresh parsley, minced
- 2 tbsp unsalted butter
- 2 tbsp whole grain mustard
Side Dish
- French Fries
- 1 tbsp Hellman's mayonnaise/person for dipping French Fries
Instructions
Gather all ingredients before starting recipe.
- Heat 1/4 cup canola or vegetable oil over medium heat in a large skillet with deep sides
- Add 2 large shallots, thinly sliced or 1/2 sweet onion diced and 4 cloves garlic, thinly sliced and sauté until softened, about 4-5 minutes.
- Add 1 cup white wine and bring to a boil. Season with kosher salt and freshly ground black pepper.
- Add 2 lbs fresh mussels to wine mixture and bring to a boil. Cover and cook for 2 to 3 minutes, or until the mussels have opened.
- Remove mussels to a large serving bowl and add 1/2 cup crème fraîsche, or 1/2 cup heavy cream, 3-4 sprigs fresh parsley, minced, 2 tbsp unsalted butter and 2 tbsp whole grain mustard to the cooking juices and stir well to combine.
- Pour sauce over the mussels and serve with crunchy fresh baguette and French Fries.
