Brussels-Style Moules-Frites with Garlic Aioli

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

Plump mussels steamed in white wine and shallots, served with crispy golden fries and a zesty garlic aioli for a taste of Belgium's most iconic dish. This Belgian-inspired quick recipe, ready in about 55 minutes, pairs mussels, dry white wine, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs (shucked) mussels
• 1 cup dry white wine
• 4, finely sliced shallots
• 2 tbsp unsalted butter
• 1.5 lbs fries (precut)
• 4 cloves, minced garlic
• 2 egg yolks
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup olive oil

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Instructions

1. Step 1: In a large pot, melt 1 tbsp butter over medium heat. Add shallots and sauté for 3-4 minutes until translucent. Add mussels, white wine, and 1/2 cup water. Cover and cook for 5-7 minutes until mussels open. Discard any unopened mussels.
2. Step 2: While mussels cook, preheat oven to 400°F (200°C). Toss fries with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.
3. Step 3: For aioli: Whisk egg yolks, Dijon mustard, lemon juice, and 1 tbsp olive oil in a bowl. Slowly drizzle in remaining 2 tbsp olive oil while whisking until emulsified and thickened. Season with salt and pepper.
4. Step 4: Serve mussels in shallow bowls, drizzled with their cooking liquid, alongside fries and aioli on the side.