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    Home » Recipes » Savoury

    Asian-Flavoured Moules Frites

    Published: Nov 24, 2022 by Michelle · 4 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Moules Frites is my Asian take on the Belgian classic dish. Fresh mussels are steamed in a light and clean broth, flavoured with crushed spices.

    Steamed Asian moules frites in a bowl with fries on a white plate.

    What is moules frites?

    Moules frites, or moules et frites is literally translated as "mussels and fries" and originated from Belgium.

    It's considered Belgium's national dish.

    There are many variations, however, the most notable version is moules marinière which features mussels steamed in white wine with shallots, parsley and butter.

    Why you'll love this recipe

    This version is my Asian variation on the classic Belgian dish.

    It's simple to prepare, and comes together in less than 20 minutes.

    The flavours are light and delicate, with minimal ingredients.

    Asian-style moules frites in a bowl with fries on a white plate.

    Ingredients you'll need

    • fresh mussels: cleaned and de-bearded
    • vegetable oil: for sauteing the aromatics
    • shallots: minced
    • garlic: minced
    • fennel seeds: crushed; small seeds, oval in shape and are light pale green/tan in colour
    • coriander seeds: crushed; are small round spherical seeds that are tan in colour, with a bright, citrusy flavour
    • Sichuan peppercorns: crushed; shaped like small buds, these pack a tingly numbing sensation, commonly found in Sichuan cuisine; if you don't like spice, you can omit or decrease the amount
    • Shaoxing wine: or dry white wine
    • sea salt & black pepper: to your taste
    • lime juice: adds a little brightness and acidity
    • cilantro: chopped
    • cooked French fries: for this recipe, thin-cut shoestring fries are best, but you can use any type you like

    How to clean mussels in shell

    Place the mussels into a large bowl of cold water. Let it sit for 20 minutes, to release any sand.

    Drain and place the mussels into a colander and under cold running water.

    Give the mussels a good rinse to remove any debris, barnacles or bits of seaweed.

    Check to see if there are any open shelled mussels. If there are, discard them.

    The mussel shells should be closed.

    Debeard the mussel by pulling on the "beard" and giving it a good tug toward the hinge end.

    Discard the beard.

    Give the mussels another vigorous rinse under cold water and drain.

    Asian-style moules frites in a bowl with fries on a white plate.
    How to cook the mussels

    Heat up 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat.

    Add in the shallots and garlic and sauté for 2-3 minutes, until slightly softened.

    Add in the crushed fennel seed, coriander, and Sichuan peppercorns.

    Stir until the spices release their aroma.

    Add in Shaoxing wine to deglaze the pot and season with salt and pepper.

    Add the mussels in and cover with a lid.

    Steam for 3-4 minutes over medium-high heat, shaking the pan from time to time, until all the shells have opened up.

    Remove the mussels with a slotted spoon and transfer to a dish.

    Return the pot to the stove, and cook until the 50% of the liquid has evaporated.

    Add in lime juice and chopped cilantro.

    Remove from heat, pour the sauce over the mussels, and garnish with extra cilantro.

    Serve with French fries.

    How to serve & store

    It's best to enjoy the moules frites immediately.

    Remove mussels from shells and store leftovers in an airtight container with the sauce/broth in the fridge for up to 1 day.

    How to reheat cooked mussels

    Separate the broth from the mussels. (Make sure the mussels are removed from the shells).

    Place the mussels in a microwave-safe bowl and cover with a damp paper towel.

    Heat at 50% power for 15-20 seconds at a time, until warmed through.

    Reheat the broth in the microwave or in a small saucepan until it comes to a simmer.

    Pour the heated broth over the mussels and serve.

    Expert tips & FAQs

    How do I know when the mussels are done?

    The inside temperature of the mussels should reach 65C.

    A good indicator is when the shells of the mussels have fully opened, they will be ready, about 3-4 minutes.

    If the mussels are larger, they will need a few more minutes.

    Note: Don't consume raw/undercooked seafood/shellfish.

    How to avoid rubbery mussels?

    Overcooking mussels can lead to a rubbery texture.

    Follow the tips above on how to reheat mussels.

    Other recipes you may like

    Be sure to check out these recipes:

    Easy Seaweed Salad (Wakame)

    Oden (Japanese-Style Fish Cakes in Broth)

    Unagi Nigiri (BBQ Eel Sushi)

    Aburi-Style Smoked Salmon Oshi Sushi

    Cold Salmon Noodle Bowl

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Asian-style moules frites in a bowl with fries on a white plate.

    Print Recipe
    5 from 4 votes

    Asian-Flavoured Moules Frites

    This recipe for Moules Frites is my Asian take on the Belgian classic dish. Fresh mussels are steamed in a light and clean broth, flavoured with crushed spices.
    Prep Time30 mins
    Cook Time5 mins
    Total Time35 mins
    Course: Appetizer, Main Course
    Cuisine: Asian, Belgian
    Servings: 2
    Calories: 522kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 ½ lbs fresh mussels cleaned and de-bearded
    • 1 tablespoon vegetable oil or olive oil
    • 2 shallots minced
    • 5 cloves garlic minced
    • 1 tablespoon fennel seeds crushed
    • 1 tablespoon coriander seeds crushed
    • 1 teaspoon Sichuan peppercorns crushed
    • 2 tablespoon Shaoxing wine
    • ½ teaspoon sea salt or to taste
    • ¼ teaspoon black pepper or to taste
    • 1 lime juiced
    • 2 tablespoon cilantro chopped plus extra for garnish
    • ½ lb cooked French fries
    Prevent your screen from going dark

    Instructions

    • Heat up 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat.
    • Add in the shallots and garlic and sauté for 2-3 minutes, until slightly softened.
    • Add in the crushed fennel seed, coriander, and Sichuan peppercorns.
    • Stir until the spices release their aroma.
    • Add in Shaoxing wine to deglaze the pot and season with salt and pepper.
    • Add the mussels in and cover with a lid.
    • Steam for 3-4 minutes over medium-high heat, shaking the pan from time to time, until all the shells have opened up.
    • Remove the mussels with a slotted spoon and transfer to a dish.
    • Return the pot to the stove, and cook until the 50% of the liquid has evaporated.
    • Add in lime juice and chopped cilantro.
    • Remove from heat, pour the sauce over the mussels, and garnish with extra cilantro.
    • Serve with French fries.

    Nutrition

    Calories: 522kcal | Carbohydrates: 55g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 49mg | Sodium: 1651mg | Potassium: 1284mg | Fiber: 9g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 36mg | Calcium: 146mg | Iron: 10mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Neil

      November 25, 2022 at 2:44 am

      5 stars
      I do love moules marinière myself Michelle and in Scotland we're lucky enough to get some of the best and freshest mussels you can buy. This looks like an interesting twist with Asian flavours. Must try! Yum!

      Reply
    2. Ben | Havocinthekitchen

      November 25, 2022 at 4:51 am

      5 stars
      What an interesting and intriguing combination of spices - I never would have thought of using them with mussels. This looks and sounds great!

      Reply
    3. Linsey

      November 26, 2022 at 3:26 pm

      5 stars
      I love mussels. This is a new way of cooking, as I always simple steam them.

      Reply
    4. Tasia ~ two sugar bugs

      November 27, 2022 at 8:21 am

      5 stars
      Mussels are a favorite of mine and I look forward to trying them with an Asian twist! And I know frites are the classic, but I'll go for some crusty bread to sop up all the yummy broth.;-)

      Reply

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