Inspired by her annual visits to the Montreal Jazz Festival, writer and East Coast Editor, Elizabeth Margolis-Pineo shares a favorite recipe for mussels and fries, aka Moules-Frites with RealFoodTraveler.com readers. 

Save this recipe for Moules-Frites to Pinterest so you can make it yourself. Graphic by RealFoodTraveler.com.

Moules-Frites Recipe the Belgian or Maine Way

Moules-Frites (mussels & French fries) originated in Belgium. We eat this classic dish often and with gusto at our favorite Montral pub, Nyks, during Montreal Jazz Fest week. They’re great with a local beer, wherever you are, but especially in Montreal! Here is how we make them at home here in Maine:

Ingredients:
1/3 cup extra-virgin olive oil
2-3 TBS unsalted butter
1/3 cup chopped shallots
3 cloves chopped garlic
1 cup white wine (we sometimes substitute Maine beer for the wine!)
Salt and black pepper
1.5 to 2 pounds mussels, cleaned and beards removed
Handful of chopped Italian parsley
2 TBS chopped chives
1 TBS whole-grain mustard
Bay leaf

Instructions:
Clean and de-beard your mussels; discard broken mussels.
Heat olive oil and butter together.
Gently sauté the aromatics 2 minutes.
Add herbs and whole-grain mustard.
Add wine and bring mixture to a boil.
Add mussels and cover the pot to steam.
Shake the pot so the mussels open and absorb flavors.
Continue cooking for 2-3 minutes until mussels open.
Do not serve mussels that remain closed.
Transfer to a large serving bowl and sprinkle with chopped chives.
Serve with your favorite French Fries.

-By Elizabeth Margolis-Pineo, Real Food Traveler East Coast Editor

Hungry for more? Read Elizabeth’s article about the Montreal Jazz Festival 2023.