Dish · french
Moules Frites
Mussels steamed open in white wine, shallots, and butter, served in the pot they cooked in alongside a plate of crisp fried potatoes.
Where it comes from
The pairing is associated with Belgium and northern France, where mussels came in cheap from the North Sea and potatoes were common and easy to keep on hand. It became a standard bistro order on both sides of the border.
What cooks argue about
The main technical question is how long to steam the mussels: just until the shells pop open, for tender meat, versus longer for more broth flavor, which risks turning the mussels rubbery.
Versions
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What goes in it
Each one opens everything else made with it.
dry white wine
butter