Steamed Mussels

Steamed Mussels

Affordable, Tasty, and Easy to Make

The first time, I learned to love Mussels served with French Fries was in the Belgium Congo and Chênée, Belgium at the Boarding School.

Boarding School in Belgium with my friends

In French, It’s called Moules-frites, a French classic Belgium dish and it’s one of the dishes you want to try when you go to Belgium.

Mussels are usually steamed in dry white wine in a large pot.  I found 2 videos teaching us how to cook the Mussels in 2 different ways.  The first one instead of dry white wine, Robin Benzle steamed the Mussels with Sherry and Garlic.

Mussels should be closed before you cook them if they are crack or open you should discard them, then hand wash with cold water.  

  • Do a “Tap Test”: Live clams, oysters, and mussels will close up when the shell is tapped. If they don’t close when tapped, do not select them.
  • Clams, Mussels, and Oysters: The shells open during cooking — throw out ones that don’t open
  • I found Mussels at WholeFood Market Place for $6.99 per pound, Price varies of course.

2 ways to make Steamed Mussels

A great way to share among friends or you can enjoy them with fries as a main course.

Steamed mussels with white wine, and french fries

Steamed Mussels with Sherry Garlic Sauce

5 pounds of Mussels, rinse in cold water
4 tbsp of butter
3 tbsp of olive oil
6 cloves of garlic
1/2 cup of chicken broth
1/2 cup of Sherry
1/4 tsp red pepper flakes

Serves about 5 people

Mussels are a national dish of Brussels.  Chez Leon in Belgium, they serve 1/2 ton of Mussels…. each day.  Put them in a colendar rinse them in cold water.  Mussels should always be closed, if it is crack open toss it out, you want them all closed then hand wash them.

 Steamed Mussels and French Fries |Perfect Moules Marinière | French Guy Cooking

Fresh Seafood in a buttery white wine and shallot sauce. It’s tasty, it’s cheap, it’s easy and it’s a French dish that you can make in under 10 minutes.  

The secret to the perfect Belgian French fry is to cook it twice. First at a lower temperature to cook the inside to a soft, fluffy consistency; and second, quickly at a higher temperature to cook the outside to crispy perfection.  Every time, I cook my French fries this way I get high reviews.

2 pounds =  about 1 kilo of Mussels for 2 people
5 shallot, minced
2 cloves of garlic
1 bunch of parsley
1 stalk of celery
Bay Leaves
1/2 bottle of Muscadet white wine

Serve with French Fries