Mussels and Fries with Mustard Mayonnaise

Taking some time from my blog, re-design, battles to share favorite recipe, hope you like it!

Popular in Belgium and northern France, Moules frites is simply Mussels and French Fries served with a tasty dipping sauce; this recipe caught my eye when Bobby Flay did one of his Throwdowns on the Food Network show.  Tried it and loved it!  It’s perfect anytime, especially for a barbeque.


4 lbs of black mussels

1 (15- to 16-ounce) package frozen french fries

1/2 oz chopped garlic

1 oz chopped shallots
1 oz chopped parsley
1 oz butter

1 oz olive oil

4 teaspoons dry mustard
4 teaspoons water
1 cup mayonnaise

Salt and pepper
4 oz white wine

Soak the mussels in cold water and clean one by one to make sure all sand and grit are out.
In the meantime, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper, set aside.Cook french fries according to package instructions and keep warm in oven if necessary.

In a large pot put olive oil and butter and melt under a low heat.Add shallots and garlic and cook on top of stove for 1 minute.
Add the mussels and toss in pot to mix with olive oil and butter mixture. Cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.)
Add the white wine and allow a minute more.
Toss in the parsley and then pour liquid over mussels in a serving bowl. 

Serve with fries and mustard mayonnaise.



  1. Yum! I don't tackle these myself though, haha 🙂 Like that collage you have going on up top!

  2. I remember when I cut out mussels from my diet… I was so upset! Fortunately, Matt doesn't like them, so I'm never tempted. YOU'RE TEMPTING ME, THOUGH! 😉

  3. Jacqui' says:

    I remember that throwdown! The next day I made it. So delish…

  4. My mouth is watering! Oh I would love to have me some of that right now….

  5. Jordan says:

    It sounds delicious but I'm confused about the white wine and liquid over mussels part. So you start removing the mussels before adding the wine to the pot? And then you pour the liquid in the pot over the muscles at the end? Is that right? Sorry, I've never cooked mussels before so I just want to make sure I'm not an idiot. 🙂

  6. Slidecutter says:

    @TGN…my battle rages on but thanks for your sweet comment on the collage. Still a work in progress; may have to fly to Texas when you get back in the states and have a blog-help sitdown with ya'll!@Coexist..those Mussels are calling your name!@Jacqui`…that same show pops-up on TFN now and then; always one of my favs!@-dweej…ohhhh, just make it and stop drooling already, lol@Jordan…You take the cooked Mussels, place them in bowls, then, the broth made when cooking them is simply spooned over them when serving. I've made large quantities of this recipe, for a crowd, and just let people spoon the Mussels out of the pot.

  7. Kate Weber says:

    Oh wow! I've never been a fan of mussels, but you make me really want to try these!I'm new to your blog! I found you through FTLOB and I can't wait to read more! Feel free to check out my blog!Simply Kate

  8. I've never tried mussels, but I've always wanted to. And this makes me want to even more! I don't think you can get mussels much around here…unless you go to the coast, but I would love to try cooking this…or any shellfish beyond shrimp. I think they take a special touch and seem challenging. This looks really awesome!

  9. Ms. Blasé says:

    I've never had mussels… and this looks like a mighty strange combo. But I'm trusting that if you said you loved it, then it must be good :0)

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