Belgian Mussels & Fries
On the streets of Brussels, Belgium, moules-frites is the most iconic national staple! Prep celery, onions, and potatoes effortlessly with the Geedel food chopper —no need for an extra potato dicer. Mussels are cooked until open, soaking up the aroma of white wine and herbs, paired with crispy fries. One bite of seafood, one bite of potatoes—addictive and satisfying!
Ingredients (Serves 6)
1kg fresh live mussels (cleaned, debearded, and purged of sand)
4 large potatoes (peeled, approx. 800g)
2 celery stalks (leaves removed)
1 onion (peeled)
4 garlic cloves (minced)
100ml white wine, 200ml chicken stock
20g butter, 3 tbsp olive oil
2 sprigs fresh thyme
20g fresh parsley (chopped)
1.5 tsp salt
1 tsp crushed black pepper
Detailed Instructions
1.Chop vegetables with Geedel
Cut celery and onion into thick chunks, place in the Geedel vegetable chopper, and spin 4 times to get uniform thin strips. This manual vegetable chopper produces evenly sized strips that release flavor quickly during cooking. Cut potatoes into thick chunks, spin 5 times in the chopper to make thick fries. Switch to the salad spinner attachment to dry the fries thoroughly—prevents oil splatters while frying.
2.Fry the fries
Soak the potato fries in cold water for 30 minutes to remove excess starch. Drain thoroughly, then fry in 180℃ hot oil for 8 minutes. Remove and drain excess oil. Increase the oil temperature to 200℃, then double-fry the fries for 2 minutes until golden and crispy. Sprinkle with salt to season.
3.Cook the mussels
Heat butter + olive oil in a large pot. Sauté onion strips, celery strips, minced garlic, and thyme until fragrant. Pour in white wine and simmer until reduced. Add chicken stock, salt, and crushed black pepper, bring to a boil over high heat. Add the cleaned mussels, cover with a lid, and cook for 5 minutes until all mussels open (discard any unopened ones). Sprinkle with chopped parsley before serving.
Summary
The core of this Belgian national staple is the Geedel vegetable chopper. It cuts vegetable strips evenly for rich flavor, and potato fries that are crispy on the outside and fluffy on the inside. The mussel broth is savory, and the fries are crunchy—no complex tools needed to recreate authentic Brussels street flavor at home. It’s a popular staple for friend gatherings!
