Moules Frites (Steamed Mussels And Fries)

See the RecipeTodd Coleman

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.

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.