Moules Frites (Mussels in White Wine and Pancetta)

Mussels and fries. Name a better combo… I’ll wait.

Here I go again throwing fancy phrases at you. Moules Frites is just the French way of saying mussels and fries. Now there are many iterations of this dish such as Moules marinière (marinara sauce) or a Moules à la crème (cream sauce). In my option the best by far is mussels in a white wine and garlic broth. Here, I added an additional layer of pancetta which gives the broth an extra layer of dimension, and the mussels some extra texture and salt as you bite into a piece of crispy pancetta.

Whenever I think of mussels I can’t help but think of all the restaurants in New York City I used to visit for a “Mussel Monday” special. For a fixed price, these restaurants would serve all you can eat mussels and trust me with the number of mussels I eat a restaurant could go belly up. While unlimited mussels were a great idea often times they lacked depth in flavor. These moules frites with pancetta take 20 minutes and beats out most restaurant’s mussels.

YOU JUST BOUGHT MUSSELS… NOW WHAT?

HOW TO STORE MUSSELS? HOW LONG DO MUSSELS KEEP?

Mussels should be bought and made same day, MAX you have 24 hours. These mollusks need to remained chilled so once you bring them home take them out of the bag so they can breathe and store them in the fridge.

HOW TO CLEAN MUSSELS

Oh barnacles! You got to clean them. When you are ready to clean the mussels soak them in fresh water for 10 minutes so they can release any sand or dirt. Now comes the tedious part. One by one clean the outside of the mussels by running them under cold water, and rubbing the shell gently. Inspect the sides of the mussel for the “beard” (stringy hair popping out from the side). To remove pull and yank on the beard towards the “hinge” or bottom corner. Most beards come off easily however some might put up a fight. Don’t be scared to get aggressive and play a little tug of war.

WHAT TO SERVE WITH MOULES FRITES

Honestly, nothing, this is a dish in itself. I like to buy enough mussels per person so that you don’t leave hungry. Good rule of thumb is buy 1 – 1/2 lbs a person, and plenty of fries.

WHAT YOU’LL NEED FOR MOULES FRITES

• Mussels – Buy fresh, and make them the same day.
• White Wine – Best tip of advice is cook with wine you would drink, but also let’s be real there will be extra wine, and you are going to want a glass. Buy a dry, more acidic wine for this dish ie. Pinot Grigio.
• Pancetta – This is what makes these mussels great. Buy the prepackaged cubed pancetta that is often found in the cheese section. The fat from the pancetta is the base to the sauce, and the salty crispy pancetta pieces makes this dish pop with every bite.
• Garlic
• Onion – Yellow or white.
• Broth – I used chicken, but feel free to use vegetable.
• Butter
• Fries – Do yourself a favor, don’t make these from scratch. This is meant to be an easy dish. Buy your favorite frozen fries and take them up a notch with freshly shaved parmesan and parsley.
• Parmesan Cheese
• Parsley

TOOLS NEEDED

• Large Dutch Oven – You need a deep pot for this dish, deep enough to hold the mussels with the lid on. My favorite HERE.

Yes, thats right, dive right in

HOW TO MAKE MOULES FRITES

Render the Pancetta – In a Dutch oven over medium heat add in the pre-cubed pancetta. Cook until fat has rendered down and pancetta is crispy. Depending on the size this could be 5-10 minutes. Once crispy, with a slotted spoon, ladle the pancetta out of the pot and reserve on the side for later.

Assemble the Broth – Add onions, and garlic to the rendered fat and cook on low for 3-4 minutes until onions are translucent and garlic is fragrant. Add wine and chili flakes, and scrape the bottom of the pot with a wooden spoon to release any leftover pancetta bits. Cook wine for 3 minutes then add in the broth, 2 tbsp of butter, and 1/2 tsp of salt.

Add Mussels– Add your cleaned mussels to the pot over medium heat and cover. After 2 minutes give them a stir and cover once more. Check again in another 2 minutes. Mussels take approx 4-7 minutes to cook. You will know they are done when all of them have opened up, excluding the duds (discard those). Ladle the mussels into a bowl and top with the crispy pancetta, and a boat load of Parmesan fries.

STORING/REHEATING

I have an unspoken rule for mussels and clams. Eat them same day.

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