Not So French Moules et Frites

May 18, 2011
Author Notes

Mussels are one of the most inexpensive, and oftentimes underrated seafood selections you can make. I can often get a pound of mussels for three to four dollars. I love ordering moules and frites, a traditional French/Belgian dish with steamed mussels and french fries. However, I am often disappointed with the contribution of rather bland french fries compared to the aromatic mussel broth! Here, I use sweet potatoes instead of regular potatoes and tweak the aromatics, spices and herbs to get a more earthy dish. You can serve this as main dish or a starter. —meganvt01

  • Serves 2 - 4
  • Moules (Mussels)
  • 2 pounds mussels, debearded
  • 1/3 cup sweet onion, chopped
  • 1/4 cup carrot, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 cup tomatoes, chopped
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch red pepper flakes
  • 1 lime, cut in half
  • 1/3 cup yellow peppers, chopped
  • Frites (sweet potatoes)
  • 2 large sweet potatoes, cut into 8 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • salt and pepper
In This Recipe
  1. Preheat your oven to 425. Toss the sweet potato wedges with olive oil, cumin, and season with salt and pepper. Place the sweet potatoes on a baking sheet and roast for 30 minutes, flipping them once 15 minutes has elapsed. Test for tenderness after about 20 minutes and watch, depending on the size of your sweet potatoes and heat of your oven it may take a little more or less time.
  2. Meanwhile, heat the olive oil in a large, wide dutch oven over medium high heat. Add the onion, carrots, and peppers and saute for 5 minutes or until the onions are translucent. Add the garlic and saute for 30 seconds.
  3. Add the red pepper, cumin, curry powder, salt and pepper and stir.
  4. Pour in the wine and chicken broth, top with the mussels, then the tomatoes. Cover and cook for 4 to 6 minutes or until the mussels have opened. Discard any mussels that do not open!
  5. Pour the mussels and broth into a large bowl, sprinkle over chopped cilantro. Serve alongside roasted sweet potato frites. Squeeze lime over the mussels and sweet potatoes and enjoy!

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Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.