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What should I serve with mussels?

TatyanaG Jan 25, 2008 09:16 AM

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!

  1. monavano Jan 25, 2008 09:51 AM

    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
      katecm Jan 25, 2008 10:44 AM

      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. Candy Jan 25, 2008 10:46 AM

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

      1 Reply
      1. re: Candy
        FuguFreak Jan 13, 2012 04:16 PM

        One word for the beer: Stella

      2. JoanN Jan 25, 2008 10:59 AM

        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. geekyfoodie Jan 25, 2008 11:59 AM

          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
            TatyanaG Jan 25, 2008 12:39 PM

            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
              geekyfoodie Jan 25, 2008 01:15 PM

              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
                monavano Jan 25, 2008 01:22 PM

                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
                  TatyanaG Jan 25, 2008 01:40 PM

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

            2. e
              eatmyfood Jan 26, 2008 04:58 AM

              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. mattstolz Jan 13, 2012 05:21 PM

                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. h
                  Harters Jan 14, 2012 04:00 AM

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

                  1. b
                    brooktroutchaser Feb 6, 2012 06:06 PM

                    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. waver Feb 6, 2012 06:51 PM

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

                      1. n
                        noodlepoodle Feb 8, 2012 05:03 PM

                        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.

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