Classic Moules Frites Recipe

Geoffrey lets the earthy flavor of fresh mussels shine, only dressing them up with a simple white wine broth with sweet shallots and tangy creme fraiche.

Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Autumn Essentials

Total:25 minActive: 25 min
Yield: 4 servings
Level: Easy

Ingredients

1/4 cup extra-virgin olive oil
1/2 cup finely sliced shallots
5 tablespoons thinly sliced garlic
1 cup white wine
Kosher salt and freshly cracked black pepper
2 pounds mussels, cleaned and beards removed
1/2 cup creme fraiche
1/3 cup minced fresh flat-leaf parsley
2 tablespoons unsalted butter
2 tablespoons minced chives
2 tablespoons whole-grain mustard
French fries, for serving

Directions

In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.

Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.