This classic recipe calls for steaming the mussels in white wine, which lends acidity and creates a flavorful sauce. This recipe first appeared in our May 2011 issue, with the article A National Obsession.
- 1 tsp. Dijon mustard
- 1 egg yolk
- 1 cup canola oil, plus more for frying
- 2 tsp. white wine vinegar
- 2 tsp. fresh lemon juice
- 1⁄2 tsp. kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 lb. Yukon Gold potatoes, peeled and cut into 1/4"-thick sticks
- 2 1⁄2 lb. mussels, debearded and scrubbed
- 2⁄3 cup dry white wine
- 2 tbsp. unsalted butter, cubed
- 3 ribs celery, finely chopped
- 1 1⁄2 leeks, light green and white parts, cut into 1/4"-thick slices
- 1⁄2 large yellow onion, finely chopped
To take the flavor of moules frites in different directions, omit the wine and add one of the following ingredients to the pan with the mussels, butter, celery, leeks, and onion: 1 tablespoon blanched, minced garlic and ¾ cup heavy cream; 1 tablespoon curry powder; 1 tablespoon piment d'Espelette; 1 tbsp. Pernod; ⅔ cup wheat beer.