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.

Variations:
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.