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The main dish, Chic bistro

Mussels marinière with homemade fries

Mussels marinière with homemade fries is a fish dish for 6 people, easy to make and priced at €5.20 per person. Active work takes 45 minutes, the fries are cooked twice and the first fry can be done in the morning. Success comes down to the quick cooking of the mussels, which must stay tender, and letting the fries rest before their second fry.

A big steaming pot of mussels and golden fries, this is the kind of dinner that makes everyone happy.

Mussels marinière with homemade fries
For
6 people
Work
45 min
Total time
1 h 25
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€5.20
Calories per person
760 kcalcalculated by Kiloach, your weight coach

A big pot of mussels opening up in their white wine and shallot broth, set down in the middle of the table next to a bowl of golden fries, makes for a dinner that wins everyone over. The mussels bring a briny, meaty bite, the butter and wine build a broth you finish off with a spoon, and fresh parsley lifts the whole dish without weighing it down.

It's the right dish for a casual dinner with friends in summer or fall, unpretentious but still a little show when the steaming pot lands on the table. Kids tend to love the fries as much as the mussels, and the meal shares easily since everyone just digs in at their own pace. A simple menu around it works fine, a green salad to start, cheese or fruit to finish.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 33 min
  3. Before the guests arrive 2 steps, 20 min
  4. When it's time to serve 2 steps, 11 min

In the morning, peel and cut the potatoes, and prep the shallots and parsley in bowls in the fridge. Right before your guests arrive, clean the mussels and do the first fry of the potatoes, which can sit for a few hours on paper towels. At serving time, cook the mussels for seven minutes while you run the second fry, then serve both together piping hot.

The ingredients

6 people

Fish counter

  • Mussels 3 kg

Fruits and vegetables

  • Shallots 4
  • Flat leaf parsley 1 bunch
  • Bintje potatoes 1.5 kg

Pantry

  • Dry white wine 30 cl
  • Frying oiloften in the pantry 150 cl
  • Coarse saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 2 pinch

Dairy

  • Butter 50 g

Allergens Mollusks, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the potatoes, cut them into thick sticks, rinse under cold water, then dry them thoroughly with a kitchen towel. 25 min

    Rinsing washes away the starch, which is what makes fries go soft.

  2. Mince the shallots, chop the parsley, and keep them in small bowls in the fridge. 8 min

    Chop the parsley right before serving to keep its color, or leave it whole and cut it at the last minute.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Wash the mussels in cold water, pull off the beards, and discard any that stay open when tapped. 10 min

    Never let them soak in fresh water, they would open and die.

  2. Fry the potatoes a first time in oil at 150 degrees for 6 minutes, then drain them on paper towels. 10 min

    They should be soft but barely colored, you can leave them like this for several hours.

When it's time to serveThe final touches, right in front of your guests.

  1. Melt the butter with the shallots, pour in the white wine, add the mussels, cover, and cook over high heat while shaking the pot. 7 min

    As soon as all the mussels have opened, they're done, don't cook them a minute longer or they'll turn rubbery.

  2. Fry the potatoes a second time in oil at 180 degrees until golden, salt them, and serve with the mussels and parsley. 4 min

    Salt the fries outside the oil, otherwise they brown too fast.

Our tips to get it right

  • Pick mussels that are tightly closed and feel heavy for their size, a sign they're full of seawater and therefore fresh.
  • Use firm fleshed potatoes like bintje, they hold their shape when cut and fry up less greasy.
  • Use a wide pot rather than a tall one, the mussels cook more evenly when they aren't piled too deep.

The variations

  • Swap the white wine for dry cider for a more Norman style version, the flavor turns slightly fruitier.
  • For a kid friendly, alcohol free broth, replace the white wine with vegetable stock and a splash of white vinegar.
  • To save time, buy good quality frozen fries to bake in the oven, you skip the double frying without losing the crunch.

What to serve it with

  • Green salad with vinaigrette to start
  • Homemade mayonnaise for the fries
  • Glass of dry white wine or cider

Storage

Mussels are best eaten the same day, they don't keep and shouldn't be frozen once cooked. Parcooked fries can sit a few hours at room temperature before their second fry, but don't prepare them the day before.

Questions about this recipe

How do you check mussels are good before cooking them?

A fresh mussel is closed, or closes when you tap it against the sink. If it stays open, toss it, it's no longer good to eat.

Should you soak mussels before cooking?

No, especially not in fresh water, they would open and die before cooking. Just rinse them under cold running water right before you cook them.

Can you bake the fries instead of frying them?

Yes, cut them a bit thinner, bake the first round at 150 degrees for 15 minutes, then raise the heat to 200 degrees to brown them. The result is less crisp but uses much less oil.

How many mussels should you plan per person?

Count about 500 grams of mussels per person for a main course, which is exactly the 3 kilos planned for 6 guests. If some guests have smaller appetites, adjust the fries rather than the mussels.

Can mussels marinière with homemade fries be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make mussels marinière with homemade fries?

Allow 1 h 25 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in mussels marinière with homemade fries?

About 760 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does mussels marinière with homemade fries cost?

About €5.20 per person, that's €31.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose. Remember to ask your guests about their allergies before putting your menu together.

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