Recipe: Make Sebastiaan Zijp’s Moules & Frites


As of last Monday, Chef Sebastiaan Zijp of Bar Blanc Bistro, is kicking off each week with a bivalvian feast. Available throughout the fall, Moules Frites Monday includes a bowl of mussels, fries, and a draft beer for $18. Zijp shares his secret to perfect moules.

“Mussels are beautiful little creatures with all the seasoning, texture, flavor and sauce you might need packed inside a delicate shell. The last thing you would want to do is waste all of that by masking it with a million other ingredients,” says Zijp. “Keep it simple; a little onion, butter and white wine, finished with a generous amount of parsley is all you need. Let the mussels speak for themselves, for they have a lot to say. “

Moules & Frites

Yield: 4

4 pounds fresh mussels, cleaned and rinsed
1 tbsp canola oil
1 large shallot, sliced paper thin
1 tbsp good butter
2 cups dry white wine (something you would drink and preferably what you will be drinking along with the mussels)
1 cup chopped fresh parsley
1 pinch salt
1 baguette

Heat up a large, deep pan (large enough to hold all the mussels, keeping in mind they will open and take up much more space once they are cooked) over medium-high heat, then add the oil, shallots, and salt. Stir for one second — do not brown. Immediately, add the mussels, tossing for thirty seconds. Add the wine, followed by the butter.

Cover the pot and cook for two minutes, shaking every thirty seconds. Give the mussels a solid turn, checking to see if they have all opened. If not, cook thirty more seconds. When all mussels are cooked, add the parsley and divide the mussels into four bowls, making sure to save all the tasty juices. Enjoy with the baguette.