Belgian Mussels 
with Pommes Frites 
and Mayonnaise

By Dixie Elliott

Belgian Mussels 
with Pommes Frites 
and Mayonnaise
Belgian Mussels 
with Pommes Frites 
and Mayonnaise recipe, brought to you by MiNDFOOD.

Steamed mussels and pommes frites – or French fries as they’re commonly known – is a popular summer dish in Belgium. To adhere to tradition serve the frites with creamy mayonnaise.

Serves 4

vegetable oil, for deep-frying

750g potatoes, peeled,

cut into chips

20g butter

1 tbsp olive oil

1 brown onion, finely chopped

1 garlic clove, crushed

1 long red chilli, finely chopped

1 cup white wine

300ml thickened cream

1kg mussels in half shell,

cleaned, debearded

¼ cup parsley leaves (optional),

roughly chopped, to serve

1 cup whole egg mayonnaise

1 Preheat oven to 200C. Pour vegetable oil into a saucepan until half full and put over medium-high heat. When hot add one-third of the chips and deep-fry for 5 minutes or until golden. Remove with a slotted spoon and transfer to a baking tray. Deep-fry remaining portions. Transfer tray to oven.

2 Meanwhile, heat butter and oil in a large, deep saucepan over medium heat. When butter has melted add onion and cook for 3 minutes or until soft. Add garlic and chilli and cook for 1 minute. Pour wine and cream into saucepan. 
Stir until well combined. Bring to the boil. Add mussels and cover saucepan. Cook for 
5 minutes or until mussels are heated through. Serve mussels immediately, drizzled with sauce and sprinkled with parsley (optional), with chips and mayonnaise on the side.


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