Moules Frites with Black Garlic Broth

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classic mussels & fries with a rich black garlic broth

  • Author: Kayla Howey



Moules Frites

  • 1 large shallot, minced
  • 2 leeks (white + light green only), sliced ¼” thick
  • 4 cloves black garlic
  • 1 tsp hot water
  • 1 cups white wine
  • 3 cups stock
  • 2 sprigs fresh thyme
  • 2 lbs mussels, cleaned
  • 1 tbsp butter
  • fresh parsley and oregano, to garnish
  • French fries, to serve


Moules Frites

  1. Coat the bottom of a large pot with oil over medium heat. Add the shallot and leeks. Sauté for about 5 minutes until tender. In a small bowl, mash the black garlic with a fork and add the hot water. Whisk until the black garlic has dissolved into a paste. Add the black garlic paste, white wine, stock, and fresh thyme to the pot. Whisk gently to dissolve. Bring the liquid to a boil. Reduce the heat to a simmer and cook for about 5 minutes. Add the mussels. Cover the pot and steam the mussels for about 3-5 minutes, or until the shells open, shaking the pot occasionally. Remove the cover, add the butter to the pan, cover the pot, and steam for 30 more seconds to let the butter melt. Transfer the mussels to a serving dish. Garnish with parsley and oregano. Serve with French fries on the side.