Brussels-Style Mussels with Crispy Fries

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Fresh mussels steamed in a savory beer and wine broth, served with golden, hand-cut fries. This Belgian-inspired seafood recipe, ready in about 60 minutes, pairs mussels, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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 (900g), scrubbed and debearded mussels
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1/2 cup (120ml) white wine
• 1/2 cup (120ml) chicken broth
• 1 tbsp tomato paste
• 1 tbsp, leaves chopped fresh thyme
• 1/4 tsp red pepper flakes
• 2 tbsp butter
• 2 lbs (900g), cut into 1/4-inch sticks russet potatoes
• 2 tbsp olive oil
• 1, cut into wedges lemon
• 2 tbsp, chopped fresh parsley

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

Instructions

1. Step 1: Heat olive oil in a large pot with lid over medium heat. Add chopped onion and cook for 5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add mussels to the pot, then pour in white wine and chicken broth. Stir in tomato paste, thyme, and red pepper flakes. Cover and simmer for 8-10 minutes until mussels open (discard any unopened).
3. Step 3: Remove mussels with a slotted spoon and set aside. Strain cooking liquid through a fine-mesh sieve into a bowl, discarding solids. Return liquid to pot and simmer for 5 minutes until reduced by half.
4. Step 4: Stir in butter until melted, then set aside. Meanwhile, preheat oven to 425°F (220°C). Toss potato sticks with 2 tbsp olive oil and salt, then spread on a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
5. Step 5: Return mussels to the pot with sauce, simmering for 3 minutes. Serve mussels in a bowl with reduced sauce, garnished with lemon wedges and chopped parsley. Accompany with hot crispy fries.