Chef's Tip
When cleaning mussels, discard any that remain open when tapped or have cracked shells. After cooking, discard any that haven't opened. This ensures you're only eating fresh, safe mussels.
Instructions
- Clean the mussels: Scrub shells under cold running water. Remove beards (the fibrous threads protruding from the shell) by pulling toward the hinge of the mussel. Discard any mussels that remain open when tapped or have cracked shells.
- For the French fries: Peel potatoes and cut into 1/4-inch sticks. Soak in cold water for at least 30 minutes, changing water once.
- Drain potatoes thoroughly and pat completely dry with paper towels.
- Heat oil in a heavy pot or deep fryer to 325°F (165°C). Working in batches, fry potatoes for 4-5 minutes until cooked but still pale. Remove and drain on paper towels.
- Increase oil temperature to 375°F (190°C). Fry potatoes again until golden and crispy, about 3-4 minutes. Drain on fresh paper towels and season immediately with salt.
- For the mussels: In a large, heavy pot or Dutch oven with a tight-fitting lid, melt butter over medium heat.
- Add shallots and cook until soft but not browned, about 3-4 minutes. Add garlic and cook for 1 minute more.
- Add white wine, thyme, and bay leaf. Bring to a simmer.
- Add mussels to the pot and cover with the lid. Cook, shaking the pot occasionally, until mussels open, about 5-7 minutes.
- If using cream, add it now along with most of the parsley (reserving some for garnish). Stir gently to combine.
- Divide mussels and broth among serving bowls, discarding any mussels that haven't opened. Remove bay leaf and thyme sprigs.
- Garnish with remaining parsley and lemon wedges. Serve immediately with French fries and sliced baguette.
Plating
Serve mussels in wide, shallow bowls to contain the flavorful broth. Place a mound of crispy fries on the side of each bowl or in a separate dish. Include lemon wedges and slices of crusty baguette for dipping in the broth. Garnish with a sprinkle of fresh parsley for color.
Storage & Reheating
Mussels are best consumed immediately after cooking and do not store well. If you must store leftovers, refrigerate in broth for no more than 1 day and reheat thoroughly. Leftover fries lose their crispness and are not recommended for storage.
About This Recipe
This Moules Marinières recipe captures the essence of the classic French dish that was a favorite at The Hungry I in Boston's Beacon Hill. The simplicity of fresh mussels steamed in white wine with aromatic herbs creates a dish that's both rustic and elegant. Paired with crispy fries, it recreates the authentic bistro experience of moules-frites that's beloved throughout France.