Tomato–Garlic Steamed Mussels over Crispy Oven Fries (Moules-Frites-ish)
A quick, cozy seafood dinner that still feels bright: tender mussels steamed in a garlicky tomato-wine broth, then spooned over crisp-edged oven fries. It’s a bistro move without the heavy cream (and not a repeat of your recent crab pasta/cream-sauce lane).
Back to full listIngredients
- Fresh Wild Mussels (never frozen) 1 lb $12.99 / 1 lb
- Organic Russet Potatoes 1 lb (about 2 medium), cut into fries $2.29 / 1 lb
- Organic Jumbo Yellow Onion (or peeled onion) 1/2 onion, finely sliced $2.19 / 1 lb (or $1.99 each)
- Simple Truth Organic® Roma Tomatoes (or on-the-vine tomatoes) 2 medium tomatoes, diced (about 10 oz) OR 1 1/2 cups chopped $3.99 / 16 oz (or $3.99 / lb)
- Organic Garlic 2 cloves, minced $6.99 / 1 lb (or bulbs)
- Lemon 1 lemon not provided
- Olive oil 1 1/2 tbsp not provided
- Dry white wine (or seafood stock) 1/2 cup not provided
- Tomato paste (optional, for depth) 1 tbsp not provided
- Red pepper flakes pinch not provided
- Fresh parsley (or dill) 2 tbsp chopped (optional) not provided
- Salt and black pepper to taste not provided
Instructions
- Prep (and heat oven): Heat oven to 450°F. Cut 1 lb russet potatoes into fries (about 1/2-inch thick). Slice 1/2 onion thin. Dice 2 medium tomatoes (about 10 oz). Mince 2 garlic cloves. Zest and halve 1 lemon.
- Oven fries: Toss the cut potatoes with 1 tbsp olive oil + 1/2 tsp salt + black pepper. Spread on a sheet pan in a single layer. Roast 25–30 minutes, flipping halfway, until deeply golden and crisp-edged.
- Clean mussels: While fries roast, rinse 1 lb mussels under cold water. Scrub shells if needed, and debeard by pulling the “beard” toward the hinge. Discard any cracked mussels or any that stay open after a firm tap.
- Build the broth (stove): In a wide pot with a lid, heat 1/2 tbsp olive oil over medium. Add the sliced 1/2 onion + 1/2 tsp salt and cook 4–5 minutes until softened. Add minced garlic + pinch red pepper flakes and cook 30 seconds.
- Tomato base: Stir in diced tomatoes and 1 tbsp tomato paste (optional). Cook 3–4 minutes until tomatoes start to break down. Add 1/2 cup dry white wine (or stock) and bring to a simmer.
- Steam mussels: Add the cleaned mussels, cover, and steam 4–6 minutes, shaking the pot once or twice, until mussels open. Turn off heat. Discard any that didn’t open.
- Finish: Squeeze in juice from 1/2 lemon and add lemon zest to taste. Add chopped parsley/dill if using. Taste and adjust salt/pepper/lemon.
- Serve: Pile oven fries into bowls, spoon mussels and plenty of broth over the top. Serve with remaining lemon wedges for squeezing.
Health notes: ~700–900 kcal per serving (depends on fries oil). High protein and minerals from mussels; potatoes add satisfying carbs. Keep it lighter by using 1 tbsp oil on the fries and plenty of lemon.
Drink pairing: Wine: you want high acid + saline friendliness. Best bets: Muscadet (Loire), Albariño (Rías Baixas), or dry Riesling (Washington State is excellent here). Local WA tip: choose an off-dry-to-dry Columbia Valley Riesling—its citrusy lift loves tomato + shellfish.