Brussels Street-Style Mussels with Garlic Aioli and Crispy Fries

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant take on Belgium's famous moules-frites, with plump mussels in a garlic-herb broth, served with golden fries and a creamy aioli. This Belgian-inspired recipe, ready in about 90 minutes, layers mussels, white wine, leeks into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs mussels
• 1 cup white wine
• 2 leeks
• 6 cloves garlic
• 4 tbsp butter
• 1.5 lbs potatoes
• 1/4 cup flour
• 3 tbsp olive oil
• 1/2 cup mayonnaise
• 2 tbsp minced garlic
• 1 tbsp dill

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Instructions

1. Step 1: Scrub 2 lbs mussels under cold water, removing beards. In a large pot, sauté 2 thinly sliced leeks and 6 minced garlic cloves in 4 tbsp butter over medium heat until leeks are soft (5 minutes).
2. Step 2: Add 1 cup white wine and 2 cups water. Bring to a simmer. Add mussels, cover, and cook for 5-7 minutes until shells open. Remove from heat and discard any unopened mussels.
3. Step 3: For fries: Cut 1.5 lbs potatoes into 1/4-inch sticks. Toss with 1/4 cup flour and 1 tbsp salt. Heat 3 tbsp olive oil in a deep fryer or heavy pot to 350°F (175°C). Fry potatoes in batches for 3-4 minutes until golden, then drain.
4. Step 4: Whisk 1/2 cup mayonnaise, 2 tbsp minced garlic, and 1 tbsp chopped dill for the aioli. Serve mussels with broth, fries, and aioli on the side.