• Home
  • About
  • Recipes
    • Dairy Free
    • Gluten Free
    • One Pan
    • Paleo
    • Vegetarian
    • Whole 30
    • Weeknight Dinner Recipes
  • Contact
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
You are here: Home / Healthy Weeknight Dinner Recipes / Moules Frites

Moules Frites

By Lauren Keating On 04/28 17 Comments

Pin
Share
Tweet
Share

Moules Frites 7

A few year ago, I had the opportunity to participate in a study abroad program in Belgium.  It was a really cool experience. Like most cafeterias though, the food was generally pretty gross. I typically stuck wit the vegetarian option, but there were some nights where I didn’t even want to bother seeing what they had for dinner. I;m a lot more adventurous with food now than I was then, but there are some things that I still draw the line at. Like horse. That was one of the nights that I opted to skip the cafeteria in favor of a local cafe.

Luckily, there was a restaurant down the road that was always a good bet for mussels. They were so fresh and delicious and the tasted like the sea. I think I ate my weight in mussels while I was there. They prepared them a ton of different ways, but my favorite was steamed in white beer with leeks. The sauce is light enough to let the flavor come though, without being too light and boring. The mussels were served with fries with really good homemade mayo… which is nothing like prepared mayo at all. The prepared stuff makes me gag, but homemade is really good- especially on fires. When I got home, I taught myself how to make this meal, which is really simple. Its also very cheap- 3 pounds of mussels is more than enough to share and will only run you about $5.

Moules Frites 8

To prepare the mussels, give them a quick look while you scrub and debeard (pull off the little fuzzy part) them. Discard any that have broken shells or that are open and wont close with a little force. Also discard any that feel exceptionally heavy, since those are likely to be full of mud.

Mussels Steamed in Beer

  • 3 lbs mussels, scrubbed and debearded
  • 1 tsp butter
  • 1 leek, chopped
  • 12 oz white beer, such as Hoegaarden
  • 1/2 cup milk

Melt butter in a large pot. Sautee leeks until tender. Add beer and mussels. over and bring to a boil. Let steam about 3 minutes, or until mussels open. Add milk and cook another minute or two until warmed through.

Homemade Mayo

  • 1 egg
  • pinch kosher salt
  • 1 cup olive oil

In a food processor, combine egg and salt until foamy. Drizzle in the oil very slowly (one drop at a time) while the machine continues to run. After about half the oil is incorporated, you can speed it up a little and add the rest in a steady stream.

This isn’t the healthiest because of all the oil, but you really only need a Tablespoon or so to go with your fries. This recipe makes about 3/4 cup and will keep covered in the refrigerator for 2 weeks.

****

Don’t know how to eat mussels? They’re actually a great finger food! Take an empty shell in one hand and squeeze it so that it opens and closes like a tweezer. Use them to pluck the mussels out of the other shells and eat. No form required!

Moules Frites 9

Pin
Share
Tweet
Share

Tagged with: Fish and Seafood// French// Lent17 Comments

My Cookbooks

Healthy Meal Prep Slow Cooker Cookbookhealthy eatong one-pt cookbook

« Egyptian Lentils with Yogurt-Marinated Chicken
Wild Mushroom Agnolotti with Gorgonzola Fondue »

Comments

  1. My Carolina Kitchen says

    10/23 at 6:18 am

    I knew if I looked around I would find more moules. And home made mayonnaise too? I’m hooked. I’m following.
    Sam

    Reply
  2. Albany Jane says

    05/01 at 7:48 am

    Moules, moules, moules! I love anything seafood, but I really want to try eating them like you showed – seems like so much fun!

    Reply
  3. Carolyn Jung says

    04/30 at 10:17 pm

    I love a good dish of steamed mussels, cooked with a little wine and some herbs. I love it tossed with hot linguini, too. This is so making me hungry!

    Reply
  4. Mo says

    04/29 at 3:56 pm

    ugh, i love mussels

    Reply
  5. Taylor says

    04/29 at 9:51 am

    Wow. I’ve never thought of trying those lean cuisine paninis open-faced. What a great idea! Next time, I’m definitely eating them that way. Thanks! 🙂

    Those mussels look great. Never had them, but have been wanting to try it!

    Reply
  6. Katherine says

    04/29 at 9:16 am

    What a wonderful opportunity to be able to study in Belgium. The mussels sound so good. I haven’t prepared them before. I’d love to try this recipe!

    Reply
  7. LK says

    04/28 at 8:02 pm

    Oh Sophie, that is a pity! The mussels there are so good… but not if you’re allergic. yikes!

    Natasha- it really was an incredible program. I liked that it was somewhere different without being somewhere totally weird. It was nice and centrally located for weekend trips too!

    Sophia- haha! they do take long to eat because of the shells.. but with good beer/wine and conversation, sometimes you want inner to drag on!

    Kelly- I know a lot of people that don’t like mussels. Honestly if I start to examine them too closely they gross me out. lol

    Kelsey- thanks!! what a compliment. 🙂

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

healthy delicious logo - art deco artichoke with real food recipes underneath

Meet Lauren

hd_photo
Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

lk@healthy-delicious.com

Recipe Key

    Gluten FreeDairy-FreeLow CarbVeganVegetarianWhole30PaleoOne Pan

My Cookbooks

healthy eatong one-pt cookbook

Web Stories

Copyright © 2021 · Healthy-Delicious · Privacy Policy · Site Design by Wooden Spoons

3