Moules Frites

Mussels and Fries. What a lovely combination.

The first time I heard Moules Frites, I thought it meant Fried Mussels... A faulty translation of the word "frites" led me to that conclusion, and therefore I didn't care to have "moules FRITES" I've had fried mussels at home before, and while I love fried foods as much as the next person, they aren't something I'm anxious to eat. If only I had discovered my translation mistake sooner...

Moules Frites are steamed mussels, cooked with various sauces then served next to a bountiful portion of delicious (usually hand-cut) fries. Nothing could be simpler, but more delicious. The most basic of the preparations is called "moules marinères." This means that the mussels are steamed on a bed of shallots, butter, and white wine. Some people add fresh parsely, others a bit of tomato for a bit more flavor or other herbs. Other variations include Moules with a provençal sauce of tomatoe, or even a Roquefort cheese sauce. The variations are endless, and some restaurants can get quite creative with their preparations. The concept stays the same though. A heaping bowl or even pot of mussels is brought to your table, accompanied by a large played of piping hot fries.

According to people whom I asked, and the trusty internet as well, Moules Frites was originally conceived in Belgium, where it continues to be a very popular dish served year round. The North of France has also adopted this dish as a traditional seafood delight of the area, thanks to their close proximity to the ocean. The city of Lille in the Northeast of France is well-known for their take on this dish.

So now I present you my own debate. Restaurant, or homemade?
Judge for yourself:

At "Moules de Bouffay," a very yummy place to get this in the center of Nantes.

And again, but this time with a focus on the "all-you-can-eat'" fries. Don't they look good?

And now, for our homemade version. My friend Mel and I made these. With a little white wine and shallots. Takes 5 minutes to cook! Mel made the fries on the stove top. And of  course, you can't forget the chilled white "Muscadet" wine and the Heinz ketchup. Essential.

The full display. Just enough for two people!