Moules-Frites Recipe with Lemon-Herb Aioli: Easy Belgian Bistro

There are few dishes in the world that can transport you straight to a European seaside bistro quite like Moules-frites recipe. It’s the kind of meal that feels both elegant and comforting—like something you’d order on a special night out, yet surprisingly easy to whip up in your own kitchen. Mussels, simmered gently in a fragrant broth with butter, garlic, and herbs, are paired with golden, crispy fries and a creamy lemon-herb aioli that ties the whole thing together. It’s simple, but in the best possible way.

What makes this dish truly shine isn’t just its roots in Belgian and French cuisine—it’s the balance of flavors and textures. The mussels are soft and briny, soaking up all the savory notes from the broth. The fries add crunch and contrast. And the aioli? Bright, tangy, herby, and rich—it’s the perfect finishing touch. It’s like dipping a piece of summer into a creamy, citrus-kissed dream.

Now, I have to be honest. The first time I made moules-frites at home, I was a little nervous. Mussels felt like they belonged to the domain of chefs and seafood restaurants. But after trying it once, I realized just how forgiving and low-stress they are to cook. If you can simmer a sauce and sauté some veggies, you can absolutely master this dish.

Another reason I adore this recipe is that it’s interactive and fun. It invites gathering—whether it’s a laid-back weekend dinner with family or a special date night at home. You can place the pot of mussels right on the table, serve up fries fresh from the oven or fryer, and let everyone dig in. There’s something wonderfully communal about sharing mussels straight from the shell, mopping up the broth with crispy fries, and dipping everything into that zesty aioli.

In this recipe, I’ve made a few adaptations to keep things accessible and halal-friendly. I use seafood broth or water instead of wine to create that deep, oceanic flavor while keeping everything inclusive. I also made sure that all ingredients are pantry-friendly, easy to source, and perfect for a home kitchen. Whether this is your first time making moules-frites or you’re a seasoned home cook looking for a new twist, I promise this recipe will deliver on both flavor and comfort.

Let’s dive in and cook up something special—mussels with fries, lemon-herb aioli, and a whole lot of joy.

Why You’ll Love This Moules-frites recipe Recipe

First and foremost, this recipe is approachable. While moules-frites might sound like something you’d find on a fine dining menu, the ingredients are surprisingly simple and the technique is straightforward. This means even beginner home cooks can achieve restaurant-quality results right in their own kitchens.

You’ll also love how quickly everything comes together. From start to finish, this dish can be on the table in under an hour. The mussels cook in mere minutes, and the aioli can be whipped up in less than five. If you’re making oven-baked or air-fried fries, you can get those started while prepping the broth and veggies, and have everything ready to serve at once.

Another reason to fall in love with this recipe is the flavor. The mussels are infused with the richness of butter, the sharpness of garlic, and the depth of tomato paste and broth. Every bite delivers that briny, sea-sweet taste mussel lovers crave. The broth is so good you’ll want to drink it from the bowl—or better yet, soak it up with fries.

Speaking of fries, they provide the perfect textural contrast. Crispy on the outside, fluffy on the inside, they’re made even more irresistible when dipped into the lemon-herb aioli. The aioli is a star in its own right, combining citrusy brightness, the bite of black pepper, and the fresh lift of parsley. It’s luxurious and fresh at the same time.

This recipe is also wonderfully customizable. Whether you prefer a lighter broth or a heartier one, whether you like your aioli extra tangy or more mellow, there’s room to adjust based on your taste preferences. And because it’s made with whole ingredients, it’s naturally gluten-free if you use GF fries, and free of unnecessary additives.

But most of all, you’ll love how this meal brings people together. There’s something inherently festive about a big bowl of mussels, a pile of fries, and a flavorful dip. It feels like an occasion, even if it’s just a Tuesday night. So gather your favorite people, pour a glass of something sparkly (non-alcoholic, of course), and dig in.

Health Benefits of this Moules-frites recipe

Despite its indulgent appearance, moules-frites can be a surprisingly wholesome meal. Mussels are one of the most nutrient-dense types of seafood, packed with high-quality protein, omega-3 fatty acids, and essential minerals. They’re low in calories but rich in flavor, which makes them a great option for anyone trying to eat lighter without sacrificing satisfaction.

A single serving of mussels provides a generous dose of vitamin B12, which supports brain function and energy levels. They’re also a good source of selenium, zinc, and iron—key minerals that help strengthen your immune system and promote healthy red blood cells. In fact, mussels have more iron than a serving of beef, making them a fantastic option for anyone looking to boost their intake without red meat.

The broth in this recipe is relatively light and made with natural ingredients like garlic, parsley, and tomato paste. Garlic is known for its anti-inflammatory properties, and parsley is a great source of vitamin K, which supports bone health and proper blood clotting. Even the butter, used sparingly, provides a small amount of fat to help your body absorb these fat-soluble vitamins.

Let’s talk about the aioli for a moment. While mayonnaise-based sauces can be calorie-dense, the lemon juice and fresh herbs bring balance and brightness. Plus, you’re using it as a dip rather than a main component, which keeps portion sizes in check. The lemon zest and juice also provide vitamin C, which is excellent for your skin and immune system.

If you choose to make your fries in the oven or air fryer, you’ll cut back on a significant amount of oil compared to traditional deep frying. This allows you to enjoy the crispiness without the added heaviness. Additionally, using a healthy oil like avocado or olive oil can contribute beneficial monounsaturated fats.

Altogether, this dish is a great example of balanced indulgence. It’s comforting without being overly rich, flavorful without relying on artificial ingredients, and satisfying without being heavy. That’s what makes moules-frites such a beautiful dish—it nourishes the body and soul all at once.

Preparation Time, Servings, and Nutritional Information of this Moules-frites recipe

Before you dive into this delicious recipe, it’s helpful to know what kind of time and effort you’re committing to. One of the reasons I love this dish so much is that it fits perfectly into a busy schedule while still feeling like a treat.

Total Preparation Time:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Fries (if baking): 30–40 minutes (can be done concurrently)
• Total Time: Approximately 45–60 minutes

Servings: This recipe serves 2 to 3 people generously as a main course. You can easily double it for a family meal or to serve guests.

Nutritional Information (per serving, estimated):

• Calories: 550–650 kcal
• Protein: 30g
• Carbohydrates: 35g
• Fat: 35g
• Fiber: 4g
• Omega-3s: High
• Cholesterol: Moderate

Keep in mind that nutrition can vary based on how the fries are prepared and the specific brand of mayonnaise used for the aioli. To keep things lighter, opt for oven-baked or air-fried fries and a low-fat or olive oil-based mayo.

Ingredients List of this Moules-frites recipe

Let’s take a closer look at the ingredients you’ll need to bring this flavorful dish to life. Each component plays an important role, so understanding their purpose can help you get the best results.

For the Lemon-Herb Aioli:

• ½ cup mayonnaise: This is the creamy base of the aioli. Choose a good-quality mayo or make your own for even better flavor.
• Zest and juice of 1 lemon: Adds brightness and tang that cuts through the richness of the mayo.
• 1 tsp freshly ground black pepper: Adds a subtle bite and balances the acidity.
• 3 Tbsp chopped fresh parsley: Brings color and freshness to the dip.

For the Moules-Frites:

• 2 stalks celery, thinly sliced: Adds texture and a slight sweetness to the base of the broth.
• 1 small leek, cleaned and sliced: While not listed initially, the leek is a gentle, onion-like addition that enhances the savory flavor.
• 1 Tbsp tomato paste: Deepens the broth with a touch of umami and color.
• 2 lbs mussels, debearded and well-cleaned: The star of the dish. Mussels cook quickly and absorb all the broth’s deliciousness.
• ½ cup seafood broth or water: Adds moisture and a subtle ocean flavor without overwhelming the mussels.
• 3 Tbsp butter: Brings richness and helps create a luscious broth.
• 3 cloves garlic, minced: Essential for flavor. Garlic complements seafood beautifully and makes the whole dish aromatic.
• Salt and freshly ground black pepper, to taste: Essential seasonings to enhance the natural flavors.
• ⅓ cup chopped fresh parsley: Stirred in at the end to add freshness and a pop of green.

For the fries, you can either use pre-cut frozen fries or make your own. If making from scratch, you’ll need:

• 3 large russet potatoes: These hold up well when fried or baked.
• 1–2 Tbsp olive or avocado oil: To help them crisp up.
• Salt, to taste: Always season fries after cooking for the best texture.

Now that your ingredients are lined up, let’s get into the actual cooking process. Spoiler alert—it’s easier than you think.

Step-By-Step Cooking Instructions

Cooking moules-frites at home might sound like a chef-level endeavor, but trust me—it’s much simpler than it seems. This section will walk you through each part of the process, breaking it down into clear, achievable steps. Whether you’re making this for the first time or you’re a seasoned home cook, these instructions are designed to make you feel confident and in control every step of the way.

Step 1: Prepare the Mussels

Before anything goes on the stove, start by prepping your mussels. It’s important to handle them properly to ensure both safety and flavor.

• Rinse the mussels under cold water. Use your hands or a clean scrub brush to gently remove any dirt or debris from the shells.
• Check for open shells. If any mussels are open, give them a tap. If they don’t close, discard them.
• Debeard the mussels. This means removing the fibrous tuft sticking out of the shell (called the beard). Just tug it firmly to pull it off.
• Set them aside in a bowl with a damp towel over the top to keep them moist while you prepare the other ingredients.

Step 2: Make the Lemon-Herb Aioli

The aioli can be made first and chilled while everything else comes together. It’s a quick step that adds a ton of flavor at the end.

• In a small bowl, combine ½ cup mayonnaise, zest and juice of 1 lemon, 1 tsp freshly ground black pepper, and 3 tablespoons chopped fresh parsley.
• Whisk everything together until smooth and creamy.
• Taste and adjust the lemon or seasoning if needed.
• Cover and refrigerate to allow the flavors to meld while you cook the mussels and fries.

Step 3: Prep the Veggies

Next, get your veggies ready for the base of your mussel broth. You’ll want everything sliced and ready to go before you start cooking.

• Slice the celery thinly on the diagonal for a bit of visual appeal and better texture.
• Clean and slice the leek. Make sure to rinse thoroughly between the layers to remove any dirt or sand.
• Mince the garlic. Fresh garlic gives the broth its backbone flavor, so use cloves rather than pre-minced for the best result.

Step 4: Start the Broth Base

This is where the flavor magic happens. You’re creating a rich, aromatic base that the mussels will soak up while they steam.

• In a large, wide skillet or sauté pan, melt 3 tablespoons of butter over medium heat.
• Add the celery and leeks, and cook for about 3–4 minutes, stirring occasionally, until softened and fragrant.
• Stir in the minced garlic, and cook for an additional 1 minute—just until it smells amazing but not browned.
• Add 1 tablespoon of tomato paste to the pan. Stir it into the vegetables and let it cook for 1 minute to deepen the flavor.

Step 5: Steam the Mussels

Now it’s time for the mussels to do their thing. They cook fast, so make sure everything is ready to go before they hit the pan.

• Add the cleaned mussels to the skillet and toss gently with the vegetable mixture.
• Pour in ½ cup of seafood broth or water. If using water, consider adding a pinch of salt to boost the flavor.
• Season with salt and freshly ground black pepper, then add ⅓ cup of chopped fresh parsley.
• Cover the skillet with a lid and let everything steam for 5 to 6 minutes.
• After the cooking time, lift the lid and check the mussels. They should have opened wide, signaling they’re cooked. Discard any mussels that haven’t opened, as they may not be safe to eat.

Step 6: Prepare the Fries

If you haven’t already, this is a good time to cook your fries. There are several methods you can use depending on your kitchen setup and preference.

Option 1: Oven-Baked Fries

• Preheat your oven to 425°F (220°C).
• Slice 3 large russet potatoes into thin fries, leaving the skins on for added texture.
• Soak the fries in cold water for 15–30 minutes to remove excess starch, then dry thoroughly.
• Toss them with 1–2 tablespoons of olive or avocado oil and a little salt.
• Spread out in a single layer on a baking sheet and bake for 30–40 minutes, flipping halfway through, until golden and crispy.

Option 2: Air Fryer Fries

• Toss the sliced potatoes in oil and a pinch of salt.
• Cook in batches in an air fryer at 400°F (200°C) for 15–20 minutes, shaking halfway through.

Option 3: Frozen Fries

• If using frozen fries, follow the package instructions. For extra crispiness, add a few more minutes to the cook time.

Step 7: Serve and Enjoy

Once everything is hot and ready, it’s time to bring it all together.

• Divide the mussels between two wide, shallow bowls, making sure to ladle plenty of the flavorful broth over the top.
• Arrange a generous portion of fries alongside or in a separate dish.
• Add a small bowl of the chilled lemon-herb aioli on the side for dipping.
• Garnish with a sprinkle of fresh parsley if desired, and serve immediately while everything is warm and steamy.

And just like that, you’ve created an elegant, bistro-style meal that’s bursting with fresh, layered flavors and ready to impress.

How to Serve this Moules-frites recipe

Moules-frites recipe is more than just a dish—it’s an experience. It’s casual enough for a laid-back dinner but also feels special enough for entertaining. Here’s how you can elevate your presentation and make the most of this flavorful combination.

First, serve the mussels in wide bowls to give them plenty of space and make it easy to scoop up the broth. You can also present them directly in the pan for a rustic, communal feel. Be sure to include a spoon or ladle for guests to help themselves to the broth—it’s too good to leave behind.

The fries should be hot and crispy, so serve them right away. You can pile them on the side of the bowl, serve them in a separate dish lined with parchment, or even use a small basket for that authentic frites-shop vibe. Keep some extra aioli on hand in case guests want more—it tends to disappear quickly.

For an added touch, offer small bowls for discarded shells, and provide a few extra napkins or even finger bowls with lemon water if you want to go all out. Mussels are a hands-on kind of meal, and that’s part of the fun.

Whether you’re plating individually or serving everything family-style, the key is warmth—both in temperature and atmosphere. Light a candle, play a little music, and let the flavors speak for themselves.

Pairing Suggestions for this Moules-frites recipe

While the dish itself is the main event, the right sides and beverages can turn your moules-frites into a complete, satisfying meal.

Side Dishes

• Crusty bread: A thick slice of artisan bread is ideal for mopping up that amazing broth. Look for something with a chewy texture and good crust.
• Simple salad: A lightly dressed green salad with arugula, lemon vinaigrette, and shaved cucumber offers a refreshing contrast to the rich mussels and fries.
• Steamed or roasted vegetables: Consider adding some lightly seasoned asparagus or green beans for a boost of color and nutrition.

Beverages

Since this version of moules-frites is made without alcohol, here are some non-alcoholic pairings that complement the dish beautifully.

• Sparkling water with lemon slices: Clean and crisp, this helps cleanse the palate between bites.
• Cold brewed herbal tea: Something citrusy like hibiscus or mint pairs nicely with the lemon-herb aioli.
• Non-alcoholic sparkling cider or grape juice: These add a celebratory feel without overpowering the delicate flavor of the mussels.

For a family-friendly version, keep things simple with homemade lemonade, iced tea, or flavored water.

Up next, we’ll talk about storing and reheating this dish, because yes—leftovers are just as good the next day.

Storage, Freezing & Reheating Instructions of this Moules-frites recipe

One of the best things about moules-frites is how fresh and flavorful it is right out of the pan. However, if you’ve made a bigger batch or you’re cooking ahead, you’ll be happy to know that both the mussels and fries can be stored and reheated with some care. That said, mussels are delicate, and proper handling is key to keeping everything safe and tasty.

Storing Mussels and Broth

If you have leftover mussels, they can be stored in the fridge for up to 2 days. Make sure they are completely cooled before transferring them to a shallow, airtight container. Include some of the broth to help keep them moist and flavorful. This prevents them from drying out and losing their tender texture.

Avoid leaving cooked mussels at room temperature for too long—refrigerate them within two hours of cooking. Mussels that have sat out too long or have an off smell should be discarded immediately for safety reasons.

The lemon-herb aioli can be stored separately in the fridge for up to 3 days. Keep it in a covered container and stir well before serving again.

Freezing Mussels

Freezing cooked mussels is possible, although it’s not ideal. The texture may change slightly once thawed, becoming a bit softer. If you decide to freeze them:

• Cool the mussels completely and transfer them to a freezer-safe container along with some of the broth.
• Leave a bit of space at the top of the container for expansion.
• Label with the date and freeze for up to 2 months.

To reheat, thaw overnight in the refrigerator and gently warm on the stove over low heat. Do not boil, as this will make the mussels rubbery.

Storing and Reheating Fries

Fries tend to lose their crispiness after sitting out, but they can be revived quite successfully in the oven or air fryer.

• Store any leftover fries in an airtight container lined with paper towels to absorb excess moisture.
• Refrigerate for up to 3 days.
• To reheat, place them on a baking sheet and bake at 425°F (220°C) for about 10–12 minutes, or reheat in an air fryer for 5–7 minutes at 400°F (200°C). This will help restore some of their original crunch.

Avoid microwaving fries unless absolutely necessary, as they tend to become soggy and limp.

Can You Reheat Mussels?

Yes, but it needs to be done carefully. The best method is gently reheating them on the stovetop with the leftover broth.

• Place the mussels and broth in a skillet over low heat.
• Cover and steam until just warmed through, about 4–5 minutes.
• Avoid boiling or overcooking, as this will make the mussels tough.

Mussels should only be reheated once, so only warm what you plan to eat.

What Not to Do

• Don’t freeze raw mussels in the shell. They won’t survive the freezing process and may pose a food safety risk.
• Don’t leave mussels out overnight, even if they’re cooked.
• Don’t reheat mussels in the microwave. They can become rubbery and unevenly heated.

Handled properly, leftovers can be just as enjoyable the next day—especially when paired with fresh bread and a warm bowl of the leftover broth.

Common Mistakes to Avoid in this Moules-frites recipe

While Moules-frites recipe is an approachable dish, a few common pitfalls can impact the final result. By knowing what to look out for, you’ll be much more likely to achieve that perfectly balanced, flavorful meal every single time.

1. Not Cleaning the Mussels Thoroughly

One of the biggest mistakes people make is skipping the cleaning process. Mussels can contain grit, sand, and even small barnacles. If you don’t rinse and debeard them properly, you might end up with an unpleasant texture in your broth and gritty bites. Always rinse mussels under cold running water and remove any beards by pulling firmly.

2. Overcooking the Mussels

Mussels only take a few minutes to cook—about 5 to 6 minutes is all they need. If you leave them on the stove too long, they can become tough and rubbery. As soon as they open, they’re done. Discard any mussels that remain closed after cooking, as they were likely dead before being cooked.

3. Skipping the Broth Flavoring Steps

Don’t be tempted to throw everything in the pot at once. The layering of flavor is essential. Sautéing the vegetables and tomato paste before adding the mussels deepens the overall taste and ensures a rich, aromatic broth.

4. Using Too Much Salt

Mussels are naturally briny, so be cautious when seasoning the broth. It’s always best to taste before adding extra salt. If you’re using seafood broth, especially store-bought, it may already be salted.

5. Not Timing the Fries and Mussels Together

To enjoy Moules-frites recipe at their best, you want both the mussels and the fries to be hot and ready at the same time. Start your fries first, especially if baking, so they’re crisp and golden by the time the mussels are finished.

6. Making the Aioli Too Far Ahead

While the aioli can be made ahead, it’s best when fresh. Make it on the day you plan to serve the dish and keep it chilled until needed. Over time, the lemon can break down the mayonnaise, changing the texture.

Avoiding these simple mistakes will help you deliver a restaurant-quality meal that’s packed with flavor and a joy to share.

Pro Tips

Want to make your Moules-frites recipe truly unforgettable? These pro tips will help you elevate every part of the process—from prep to plating—with insights that come from experience and lots of trial and error.

1. Soak Fries in Cold Water Before Cooking

If you’re making fries from scratch, soak the cut potatoes in cold water for at least 30 minutes before baking or air-frying. This helps remove excess starch, leading to a crisper, golden fry. Be sure to dry them thoroughly before cooking to avoid sogginess.

2. Use Fresh Herbs for Maximum Flavor

Dried parsley just won’t give you the same fresh, vibrant kick that chopped fresh parsley provides. The brightness of fresh herbs helps balance the rich broth and creamy aioli.

3. Choose Mussels from a Reputable Source

Since mussels are a type of shellfish, freshness is crucial. Purchase them from a trusted fishmonger or grocery store that maintains good seafood handling practices. They should smell like the ocean—not fishy.

4. Add Extra Garlic if You Love Bold Flavor

Garlic lovers can safely increase the amount used in the broth to boost its flavor. Just make sure it’s sautéed until fragrant but not browned, which can make it bitter.

5. Serve Immediately for Best Results

Mussels and fries are best enjoyed straight off the stove and out of the oven. Timing is everything here. Have your table set, aioli chilled, and drinks poured before you finish cooking so you can serve everything hot.

6. Warm Your Bowls

To keep the mussels hot while serving, warm your serving bowls slightly in the oven or with hot water before dishing up. This helps maintain the temperature of the broth and makes the meal feel even more special.

These pro tips help you level up your moules-frites game with confidence, ensuring every bite is full of flavor, texture, and satisfaction.

Frequently Asked Questions (FAQs)

Can I use frozen mussels for this Moules-frites recipe?
Yes, but with a caveat. Make sure they are high-quality and labeled as precooked or par-cooked. Thaw them fully in the refrigerator before using and adjust the cook time to avoid overcooking.

What can I use instead of seafood broth?
Water is a great substitute. Add a little extra seasoning—such as a pinch of salt, pepper, and a dash of lemon juice—to mimic the brininess of broth. A vegetable broth can also work if it’s not too overpowering.

Can I make this Moules-frites recipe ahead of time?
You can prep the aioli and slice your vegetables ahead of time, but it’s best to cook the mussels and fries just before serving. Reheated mussels and fries simply don’t compare to freshly cooked ones.

Are mussels safe to eat if some don’t open after cooking?
No. Any mussels that remain tightly shut after cooking should be discarded. They were likely dead before cooking and could pose a food safety risk.

Is this recipe gluten-free?
Yes, if you use gluten-free fries or homemade fries made without wheat-based coatings. Always check labels to be sure.

Can I substitute another herb for parsley?
Definitely. Fresh dill, cilantro, or tarragon can be great alternatives depending on your flavor preferences.

How do I know if mussels are fresh?
Fresh mussels should smell like the ocean and have tightly closed shells. If any are open, give them a gentle tap—if they don’t close, discard them.

Can I use store-bought aioli instead of making my own?
Yes, but making your own gives you full control over the flavor. If you’re in a pinch, choose a high-quality lemon or herb aioli from the store.

How can I make this dish spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the broth during cooking. You can also mix a little chili paste into the aioli for a kick.

What’s the best way to serve this to guests?
Serve everything family-style with extra napkins and a bowl for discarded shells. Add some crusty bread, a fresh salad, and chilled drinks for the perfect bistro-style dinner at home.

Up next, we’ll wrap it all up and talk about why this dish deserves a spot in your regular rotation.

Conclusion & Call to Action

Moules-frites is one of those magical dishes that delivers everything we crave in a meal—comfort, elegance, bold flavor, and simplicity. It takes humble, everyday ingredients and transforms them into something that feels like a restaurant-quality experience, all within the walls of your own kitchen. From the first buttery spoonful of broth to the last crispy fry dipped into that zesty lemon-herb aioli, every bite offers a blend of textures and tastes that make this dish so memorable.

As you’ve seen throughout this guide, moules-frites doesn’t require advanced culinary skills or fancy equipment. With fresh ingredients, a bit of care, and the right timing, you can turn a weeknight dinner into something worth celebrating. Whether you’re serving it up for a quiet evening with your partner, a fun dinner with friends, or even a special meal for one, it’s the kind of recipe that brings people together and creates a lasting impression.

This recipe is also endlessly adaptable. You can tweak the aioli to match your taste preferences, adjust the broth to be spicier or more garlicky, and even swap in sweet potato fries or add herbs like dill or tarragon for a new twist. The beauty of moules-frites lies in its versatility—it can be as rustic or refined as you want it to be.

So, here’s what I want you to do next: save this recipe, gather your ingredients, and plan a night to make it. Maybe even invite someone over and share the experience. Don’t let the idea of cooking shellfish intimidate you—you’ve got this. Once you see those mussels pop open in the pan, smell that garlicky, herb-filled steam, and dip your first fry into that dreamy aioli, you’ll understand why this dish has become a beloved favorite in homes and bistros across the globe.

And when you do make it, I’d love to hear how it turned out. Snap a photo of your moules-frites masterpiece and tag me on social media, or drop a comment below with your favorite tweaks and serving ideas. Did you go classic or give it your own twist? Did your family ask for seconds? I genuinely can’t wait to hear about your experience.

Thanks for spending time in the kitchen with me today. I hope this recipe becomes a new favorite in your home, just like it is in mine. Now go pour yourself something sparkling, gather your people (or just a good book), and dig into a bowl of steamy, flavorful mussels and crispy fries. Bon appétit—let’s make dinner feel like a little getaway.

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