adobestock 184713102


  • 2 kg of fresh mussels
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 cup of dry white wine
  • 1 cup of fish broth
  • 1 cup of heavy cream
  • 2 tablespoons of butter
  • Chopped parsley
  • Salt and pepper to taste
  • Potatoes for fries
  • Peanut oil for frying


  1. Rinse the mussels under running water and discard any that are already open.
  2. In a large pan, melt the butter and add the chopped onion and minced garlic. Sauté over medium heat until the onion becomes transparent.
  3. Add the mussels to the pan and stir well. Pour in the white wine and fish broth and cover the pan with a lid. Cook for about 5 minutes or until all the mussels have opened.
  4. Remove the mussels from the pan with a slotted spoon and set them aside. Add the heavy cream to the pan and reduce over medium heat for about 5 minutes or until the sauce thickens.
  5. Add the mussels back to the sauce and stir well. Adjust salt and pepper to taste.
  6. Meanwhile, peel the potatoes and cut them into thin slices. Rinse them under running water and dry them well.
  7. In a large pan, heat the peanut oil to about 175°C. Add the potatoes and fry them for about 5-7 minutes or until they are golden and crispy.
  8. Drain the fries on paper towels to remove excess oil.
  9. Serve the mussels with their hot sauce and crispy fries.
  10. Garnish with fresh chopped parsley and enjoy!

Bon appétit with the typical Belgian dish of moules-frites!



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