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 quick recipe, ready in about 55 minutes, pairs mussels, dry white wine, and shallots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 shallots, finely sliced
• 2 tbsp unsalted butter
• 1.5 lbs fries (precut)
• 4 cloves garlic, minced
• 2 egg yolks
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup olive oil

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.