| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 601 |
| Total Fat | 33 g |
| Saturated Fat | 11 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 93 mg |
| Sodium | 1027 mg |
| Serving Size | 1 of 4 servings |
| Calories | 601 |
| Total Fat | 33 g |
| Saturated Fat | 11 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 93 mg |
| Sodium | 1027 mg |
Reviews
I always follow a recipe as printed the first time through often having to make adjustments the second time through. That was not the case for this one with the results being outstanding in the balance of flavors. Make sure to have a loaf of fresh, French Bread to absorb the sauce and all the tastes!
Just delicious! I couldn’t find crème fraiche and used sour cream but wish I had used heavy/whipping cream instead. This was a special occasion meal and my boyfriend felt very spoiled. Thank you.
It was our first time doing these after visiting Bruges in the past and trying them locally. This recipe did not disappoint!
I’ve made moules frites many times, but hadn’t really followed a recipe for the broth. This is my go-to from now on. Perfectly balanced, so delicious and perfect to dip some crusty bread into. My only alteration was using sour cream in place of creme fraiche.
Perfectly balanced dish, and I added a tsp of Chilis for spice. Even my two-year old daughter loves this, definitely a keeper!
❤️❤️❤️ mussels!
Hearing the word mussels makes me salivate. Mussels steamed in garlic, wine and shallots etc., is delicious. My favorite meal.
Annette
Hearing the word mussels makes me salivate. Mussels steamed in garlic, wine and shallots etc., is delicious. My favorite meal.
Annette
I enjoyed how the mustard adds just a bit of tang to the sauce and adds another depth of flavor. This sauce was very tasty for dipping crusty bread as well. I didn’t have creme fraiche and substituted with some heavy cream similar to another moules frites recipe I found on this site. Otherwise, I followed the recipe as is. As a main dish, this is really 2 servings (and they mentioned on the show that 1 lb. serves one). Maybe as an appetizer, it could work for 4. The show also mentions letting the mussels sit in a bowl of cold water twice before cooking, but that is not included in the prep time of the recipe the site. I let them sit in cold water for about 30 minutes to let them release any sand.
amazing! did not have creme fresh so used cream cheese. I have made this 3 times since the show. Mussels are so cheap too
I don’t use mustard or crème fraiche bc I end with a paste of softened butter and flour, equal parts, to thicken the liquid to my liking. The wine to me is ample acidity, no mustard for me. I even have those special “moules” pots that are used in Belgium, purchased from Amazon. They make a nice presentation for company for an appetizer. Fast, easy, and tasty!
Was making this for a mussel lover as I didn’t think I liked mussels. Delicious and so easy. I’m a convert.