Moules-Frites

A French bistro classic of fresh mussels gently steamed in white wine, butter, and aromatics, finished with crème fraîche for a silky, lightly tangy broth. Served with crisp straight cut fries for dipping straight from the pot.

Moules-Frites Dinner Bundle – Serves 2–3

Everything you need for a classic French bistro dinner at home — just add wine.

Moules-Frites

Serves: 2–3
Time: 25 minutes

Ingredients

2 lbs fresh mussels, cleaned and debearded
2 tbsp butter
1 small shallot, finely diced
3 cloves garlic, minced
1 cup dry white wine
240 g crème fraîche
Freshly cracked black pepper
Handful fresh parsley, chopped
Lemon wedges

Alderwood Farms Straight Cut French Fries
Flaky sea salt

Optional aioli
1/2 cup mayonnaise
1 small garlic clove, finely grated
Fresh lemon juice
Salt

Instructions

Cook the fries

Preheat oven to 425°F (220°C). Spread Alderwood Farms Straight Cut French Fries in a single layer on a parchment-lined baking sheet. Bake for 18–25 minutes, flipping halfway through, until golden and crisp. Salt immediately after removing from the oven.

Build the base

While the fries cook, melt butter in a large pot over medium heat. Add shallot and cook until soft, about 2–3 minutes. Stir in garlic and cook until fragrant but not browned.

Steam the mussels

Pour in white wine and bring to a gentle simmer. Add mussels and cover with a lid. Cook for 5–7 minutes, shaking the pot once or twice, until the mussels have opened. Discard any that remain closed.

Finish the broth

Lower heat and stir in the 240 g crème fraîche. Simmer gently for 1–2 minutes until the broth becomes silky and slightly thickened. Season with freshly cracked black pepper and a squeeze of lemon. Taste before adding salt, as the mussels are naturally briny. Stir in fresh parsley.

Serve

Bring the pot straight to the table. Serve the mussels hot with the crisp fries on the side for dipping into the broth. Add aioli if desired and extra lemon wedges for brightness.