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What should I serve with mussels?

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I'm making a batch of moules marinieres tomorrow night for my extended family, but don't know what would go well alongside the mussels. I don't want to do the boring-old fries. Anyone have any creative ideas as to what would make a great side dish? Thanks!

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  1. Will you be serving multiple courses? Mussels is to me, a bistro food so I would say serve a frise salad with lardons and a poached egg, or perhaps a potato leek soup. In my mind, moules frites is classic. If not frites, then a good crusty bread would be my next choice.

    1 Reply
    1. re: monavano

      Agreed. If you want to avoid fries, then crusty bread is the way to go. If you want to take it a bit further, maybe a nice garlic bread or gruyere toast.

      If you wanted to stick with the potato family but are bored with fries, then maybe some roasted fingerlings. But I really think it's important to have something you can dunk in the broth!

    2. Put me in the frites camp. Beautiful crisp matchstick frites, oh, and a good beer.

      1 Reply
      1. re: Candy

        One word for the beer: Stella

      2. I'd be upset if someone served a really terrific moules marinieres and there wasn't an equally great loaf of crusty bread to rip into chunks and dunk. I *need* the bread; I only *want* the frites. And I agree with the frisee lardons. Simple and classic.

        1 Reply
        1. re: JoanN

          Ya. Got to have lots of crusty baguette with lots of garlic butter.

        2. Definitely crusty bread. It's such a simple and fantastic dish that it doesn't need many embellishments. As long as the mussels are fresh and flavorful, they'll stand on their own.

          4 Replies
          1. re: geekyfoodie

            Oh, I was definitely planning on serving a nice loaf of crusty bread. But I wanted oh, I don't know, something like a veggie to go with it. I don't know that anything more than salad would work here tho, without overpowering the mussels.

            1. re: TatyanaG

              The frisee salad that monavano suggested is a good idea. I love warmed frisee salads with gorgeous small tomatoes. Or how about the frites using sweet potatoes? They won't be as crispy as regular tomatoes, but they're a nice side and won't be too overpowering.

              1. re: TatyanaG

                I think that's the right answer. I would do a meal in courses with salad, mussels, then maybe a cheese course (always fun!) and dessert. Let us know how it turns out!

                1. re: monavano

                  I think that's just what I'll do. Thanks for all the suggestions!

            2. Parmesan potato wedges are a different take on fries. They would be good with the mussels and I am making that menu tomorrow night for dinner.

              Parmesan Potato Wedges

              5 medium russet potatoes, cut in about 6 wedges each
              1/2 stick butter, melted
              3/4 cup seasoned bread crumbs
              1/2 cup Parmesan cheese
              1/2 teaspoon paprika

              Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated425 degree oven for about 30 minutes. Turn occasionally so they don't burn. The potatoes should be tender and lightly browned.

              my blog http://www.dinnersforayear.blogspot.com

              1. i think it kinda depends what youre steaming them in. i personally think polenta might be nice with the mussels and sauce dumped right over the top. roasted broccoli, broccolini, or cauliflower might be nice as well! or id also probably enjoy some braised leeks and artichokes... but again depends whats goin in the pot with the mussels

                1. With marinieres style mussels, we only need crusty bread for mopping up the sauce.

                  1. I'm sort of in the same camp. I'd like to serve mussels, shrimp & tomatoes cooked in wine as a first course (with crusty bread) but am at a loss as to what would make a great second course. Any suggestions?

                    1 Reply
                    1. re: brooktroutchaser

                      Bow tie pasta with a thin bur blanc sauce with thin slices of prawns mixed in

                    2. Fennel salad. Oh and bread of course, with good butter.

                      1. I like a side of spaghetti w/ olive oil, garlic and grated parm, and a nice salad of field greens and grape tomatoes dressed with vinaigrette. Also a fresh baguette.

                        1. A nice cold cucumber salad to start, with Apple or pear, jicama, lemon juice, pepper, and maybe a little cilantro