Description
A comforting and flavorful dish of steamed mussels served in a buttery garlic broth with golden crispy fries and a zesty homemade lemon-herb aioli. Inspired by Belgian bistro cuisine, this dish is elegant yet simple to prepare—perfect for weeknight dinners or casual entertaining.
Ingredients
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2 lbs mussels, cleaned and debearded
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2 stalks celery, thinly sliced
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1 small leek, cleaned and sliced
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3 cloves garlic, minced
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1 tbsp tomato paste
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½ cup seafood broth or water
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3 tbsp butter
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Salt and freshly ground black pepper, to taste
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⅓ cup fresh parsley, chopped
Lemon-Herb Aioli:
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½ cup mayonnaise
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Zest and juice of 1 lemon
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1 tsp black pepper
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3 tbsp chopped parsley
Fries:
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3 large russet potatoes (or use frozen fries)
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1–2 tbsp olive or avocado oil
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Salt, to taste
Instructions
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Clean mussels, discarding any that don’t close when tapped.
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Make the aioli by mixing mayo, lemon juice and zest, pepper, and parsley. Chill.
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Sauté celery and leek in butter. Add garlic, tomato paste, and cook 1 min.
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Add mussels, broth, parsley, salt, and pepper. Cover and steam 5–6 mins until mussels open.
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Bake or air fry potatoes until golden and crispy.
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Serve mussels in bowls with broth. Add fries and a side of aioli.
Notes
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Discard any unopened mussels after cooking.
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Mussels cook fast—avoid overcooking for best texture.
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The aioli can be made 1 day ahead.
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Soak fries before baking for crispier texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop + Oven or Air Fryer
- Cuisine: Belgian/French