Some of my fondest childhood memories are from when I would visit my grandmother every summer in France. My family would go to Paris to eat mussels and fries by the Eiffel Tower. So I of course had to recreate it for my family! You’ve got fresh mussels and a deliciously creamy sauce, paired with some crispy bread and fries. It’s a thing dreams are made of!
My Version
This one here is one of my signature dishes and in my opinion one of the best Moules Frites recipes. You can make it as an appetizer or an entree. The garlic cream and mushroom sauce is to die for. I didn’t use salt in the cream sauce because I used a chicken stock diluted in water which served as flavor and salt.
I serve this dish with extra crispy fries to really soak up that amazing sauce. It’s delicious and ready in under 30 minutes!
Mussels and Fries Origins
Contrary to popular belief, Moules Frites originated in Belgium. Mussels are highly popular and served virtually everywhere in Belgium. While enjoyed all over the world, there have been many disputes regarding the exact origins of the dish. To settle the disputes once and for all, historians dug up a 1781 Flemish manuscript. It recounts the story of the dish. Very similar to modern-day Belgian specialty, mussels were prepared in Belgian homes. Especially during the wintertime when there was a shortage of fish. Plentiful along the coasts of the North Sea, mussels were a cheap alternative and quickly adopted by Belgian families. This somewhat quashed the French claim on this Belgian staple.
Truffle Mushroom & Fries Video
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Truffle Mushroom Mussels & Fries
Ingredients
- 1 lb of mussels preferably fresh but you can use frozen as well
- 1.5 tbsp of Truffle Oil
- 2 tbsp butter
- Avocado oil spray or any oil spray
- 2 Yukon gold potatoes
- 1 medium size shallot
- 1 tsp garlic powder
- 1 tsp onion salt for potatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups of white mushrooms
- 2 tbsp fresh parsley
- 1 cup heavy cream
- 1 cup chicken stock I used a chix stock cube diluted in water. This made it super flavorful. You can also use low sodium.
- ¼ dry white wine
- 4 cubes of garlic I used trader joes frozen cubes to make this dish super quick. You can also use 4 cloves of fresh garlic
Instructions
- Wash and slice your potatoes. I'm using a mandolin to slice them thin (1/4 inch) so they are more like chips and really absorb the delicious sauce.
- Stack your sliced potatoes and slice horizontally.
- Season your potatoes with your garlic powder, black pepper, and onion salt. Spray with cooking oil and cook in the air fryer at 400F for 20 minutes or until crispy.
- Dice your shallots and set aside.
- Melt your butter and truffle oil in a pan and add in your shallots and garlic. Saute until fragrant.
- Add in your chicken stock, heavy cream, black pepper, and mushrooms and cook until your mushroom begin to soften.
- Add in your white wine and mussels. Cook until all the mussels have open and your mushrooms are fully cooked. This should take around 5-7 minutes. Discard the unopened mussels.
- Top with fresh parsley and a drizzle of truffle oil and serve!
