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Blue Moon Moules Frites with Garlic Aioli

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Blue Moon Moules Frites with Garlic Aioli
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Ingredients (18)

  • 2 pounds russet potatoes
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 12oz Blue Moon Belgian White Ale, plus 1 cup
  • Oil (peanut or other neutral oil for frying)
  • 16oz mussels (scrubbed and bearded)
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 sprigs fresh thyme (1/4 teaspoon dried)
  • 2 bay leaves
  • Parsley (for garnish)
  • 3/4 cup mayonnaise
  • 3 garlic cloves, minced fine
  • 1 1/2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
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Moules Frites is a classic Belgian dish of steamed mussels served with french fries and paired with a refreshing Belgian beer. Here we use Blue Moon Belgian White Ale to not only steam the mussels, but also as a beer batter for the twice fried french fries. Tip: Use a discarded mussel shell as tweezers to pick out the meat from the other mussels!


  1. 1For the Frites: Wash potatoes under cold water, but do not peel them. Cut into ¼ inch thick fries, leaving the skin on. Soak fries in an ice water bath for 2 to 4 hours to remove the starch.
  2. 2Make a Blue Moon beer batter by mixing the flour, spices, and beer to create a thick batter, add more beer if needed.
  3. 3Fill a large, heavy bottomed pot with at least three inches of oil and bring it to 325 degrees over medium heat. Dredge the fries in the batter, making sure to completely cover each one. Drop the fries in the oil and cook for 4 – 6 minutes until lightly golden but still limp (increase the heat a little after adding the fries to keep the oil temperature steady). Remove from the oil and let cool on a tray lined with paper towels.
  4. 4Increase the oil temperature to 375 degrees, and dredge the fries in the batter a second time. Fry them again in batches until dark golden brown, about 1 – 2 minutes. Season with salt.
  5. 5For the Moules: Heat 2 tablespoons of oil in a large saucepan over medium heat and add the shallots and garlic. Cook for 1–2 minutes, then add the thyme, bay leaves, and Blue Moon Belgian White Ale. Bring this to a boil, and then add the mussels. Cook the mussels for 3–4 minutes, or until they have opened (discard any that haven’t). Serve with the pan sauce drizzled over top.
  6. 6For the Aioli: Combine the mayonnaise, the minced garlic, lemon juice, salt and pepper in a small bowl. Refrigerate for at least 30 minutes and serve as a dipping sauce for the fries.
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