Moules frites is a dish best eaten fresh. Neither the mussels nor the fries will reheat especially well. Technically, you can store the cooked mussels in an airtight container, completely covered in ...

When cooking mussels, you'll notice that the majority of them will open when they're done. If you're left with some stubborn ones, here's what to do.

Cook 4 minutes, stirring often. Heat to simmering on high. Add mussels white wine and reduce heat to medium and cover. Cook 4 to 7 minutes or until mussels open, stirring twice.

Dan Ness and Sam Prokop are well known for their "Moules Frites" (mussels and fries), which they serve at the annual Fete Franaise, fundraiser for Ecole Bilinguel. They don't have a restaurant.

Though moules frites can now be found in Brussel’s posher eateries, its consumption is still regarded as a casual affair, a dish to savor, not to fuss over.

Having recently reviewed Broken Spoke ["Mussel Mania" November 26, 2009], I decided to give Jeannine's a shot. Because Cafe Montrose had a semi-cult following, naturally people are going to choose ...

Add mussels and cover immediately. Cook for 10 to 12 minutes, shaking the pot occasionally, until all or most of the mussels have opened. While the mussels cook, finish the fries.