Ingredients Fish & Seafood Healthy Shellfish Recipes Healthy Mussel Recipes Moules Frites 4.5 (2) 2 Reviews This simple but elegant dish pairs flavorful steamed mussels with crispy oven fries. Uncork an American chardonnay to sip alongside. By Laura Kanya Laura Kanya Laura Kanya is a freelance recipe developer and tester based in Vermont. She has been active in the food industry for more than two decades in a variety of roles, including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food production companies. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Active Time: 30 mins Total Time: 35 mins Servings: 2 Nutrition Profile: Nut-Free Dairy-Free Low Added Sugar Soy-Free Heart-Healthy High-Protein Gluten-Free Jump to Nutrition Facts Ingredients 1 large russet potato, scrubbed and cut into wedges 4 tablespoons extra-virgin olive oil, divided ½ teaspoon ground pepper, divided ¼ teaspoon salt ¼ teaspoon cayenne pepper 1 large egg yolk, pasteurized, if desired 1 teaspoon minced fresh parsley plus 1 tablespoon, divided 1 teaspoon lemon juice ½ teaspoon minced shallot plus 1 tablespoon, divided ½ teaspoon whole-grain mustard ½ cup chopped leek 2 pounds mussels, scrubbed and debearded (see Tip) ¾ cup dry white wine, such as chardonnay or pinot grigio Sliced scallions & crushed red pepper for serving Directions Place a large rimmed baking sheet in oven; preheat to 425°F. Bring a kettle of water to a boil. Place potato wedges in a medium bowl and cover with boiling water. Let stand for 5 minutes. Drain and pat dry. Toss with 1 tablespoon oil, 1/4 teaspoon ground pepper, salt and cayenne in the medium bowl. Spread the wedges in a single layer on the preheated pan. Bake, flipping once, until golden and crispy, 25 to 30 minutes. Meanwhile, whisk egg yolk, 1 teaspoon parsley, lemon juice, 1/2 teaspoon shallot, mustard and the remaining 1/4 teaspoon pepper in a small bowl. While whisking, drizzle in 2 tablespoons oil until blended. Set aside. Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add leek and the remaining 1 tablespoon shallot; cook, stirring occasionally, until softened, about 5 minutes. Add mussels, wine and the remaining 1 tablespoon parsley. Cover and steam until the mussels open, 3 to 5 minutes. (Discard any that don't open.) Transfer the mussels to a large serving bowl and top with scallions and crushed red pepper, if desired. Serve the mussels and potato wedges with the aioli for dipping. Tip How to Prep Mussels 1. Tap each mussel lightly and discard any that remain open or have broken shells. 2. Rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shells. 3. Pull off any fibrous "beards" that might be pinched between the shells. (Though the "beards" of most cultivated mussels are already removed.) Originally appeared: EatingWell Magazine, November 2021 Rate It Print Nutrition Facts (per serving) 603 Calories 33g Fat 44g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Serving Size 3 oz. mussels, 1 cup frites & 2 Tbsp. aioli Calories 603 % Daily Value * Total Carbohydrate 44g 16% Dietary Fiber 3g 11% Total Sugars 4g Protein 16g 32% Total Fat 33g 42% Saturated Fat 5g 25% Cholesterol 139mg 46% Vitamin A 961IU 19% Sodium 565mg 25% Potassium 1184mg 25% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved