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Moules-frites (steamed mussels with oven fries)

Moules-frites (steamed mussels with oven fries)

7
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
We've lightened up this classic French dish by oven-roasting the potatoes instead of deep-frying them. It's easier and spares you from the mess of deep-frying. Some mussels have a brown stringy bit (called a beard) still attached to one side. It’s used to hold the mussel in place on hard surfaces, such as rocks, when living in the ocean. To remove the beard, we've found that using a paper towel helps to get a good grip and prevent it from slipping out of your hand. Grab the beard with a paper towel and pull down to remove it.

Ingredients

Uncooked russet potato

1½ pound(s), cut lengthwise into 1⁄4-inch fries

Olive oil

2 Tbsp, divided

Kosher salt

½ tsp

Shallot

¼ cup(s), chopped, minced

Garlic

3 clove(s), thinly sliced

White wine

⅔ cup(s), dry

Fresh thyme

3 sprig(s)

Uncooked mussels in shells

2 pound(s), scrubbed and debearded

Fresh parsley

2 Tbsp, chopped (optional)

Instructions

  1. Preheat oven to 450°F. Line large baking sheet with parchment paper. Rinse potatoes with cool water, then drain and pat dry. On prepared pan, toss potatoes with 1 tbsp oil to coat. Spread potatoes into even layer and sprinkle with salt. Bake, turning after 20 minutes, until golden brown, about 30 minutes total.
  2. Meanwhile, heat Dutch oven or large pot over medium. Add remaining 1 tbsp oil and swirl to coat pan. Add shallots and garlic and cook, stirring often, just until golden, about 3 minutes.
  3. Increase heat to medium-high. Add wine and thyme, then mussels. Cover and cook until shells open, 3 to 5 minutes. (Discard any unopened mussels.) Divide mussels and broth in pot among 4 bowls. Garnish with parsley (if using). Serve mussels with fries.
  4. Serving size: 8 oz mussels, about 1⁄4 cup broth, and 1 cup fries

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