Brussels-Style Beer-Braised Mussels with Crispy Fries

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Plump mussels simmered in a fragrant broth of Belgian beer, herbs, and lemon, served with golden hand-cut fries for the perfect Brussels brasserie experience. This belgian-inspired seafood ready in about 55 minutes pairs mussels, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large, finely chopped (1 cup) onion
• 3 cloves, minced garlic
• 1 cup (blonde ale) Belgian beer
• 1/2 cup dry white wine
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh chives
• 1 tbsp lemon juice
• to taste salt
• to taste black pepper
• 2 lbs, peeled and cut into 1/2-inch sticks russet potatoes

Instructions

1. Step 1: Scrub 2 lbs mussels under cold water to remove debris and remove any beards; discard any open or cracked shells. Set aside.
2. Step 2: Heat 2 tbsp olive oil and 3 tbsp unsalted butter in a large pot over medium heat. Add 1 cup chopped onion and cook for 5 minutes until softened and translucent, stirring occasionally.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown the garlic.
4. Step 4: Pour in 1 cup Belgian beer and 1/2 cup dry white wine, then add 2 lbs cleaned mussels. Cover with a tight-fitting lid and steam for 5-7 minutes, shaking the pot occasionally, until mussels open (discard any that remain closed).
5. Step 5: Remove mussels and set aside. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding solids. Return the liquid to the pot and simmer over medium heat.
6. Step 6: Stir in 1/4 cup chopped parsley, 1/4 cup chopped chives, and 1 tbsp lemon juice. Season with salt and black pepper to taste. Return mussels to the pot and heat through for 1 minute.
7. Step 7: Preheat oven to 400°F (200°C). Toss 2 lbs potato sticks with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.