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Jan 25, 2008 09:16 AM

What should I serve with mussels?

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. 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.

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