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Moules Frites in Dallas?

ginger7949 Aug 26, 2009 09:11 PM

Just watched Throwdown with Bobby Flay, (not my fave show btw) but the challenge dish looked amazing and I have never had the pleasure of trying it. Just wondering if Moules Frites or Mussels and fries exists in the Dallas area?

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  1. DallasDude RE: ginger7949 Aug 26, 2009 09:18 PM

    I love mussels! I havent seen the frites sold with them but that sound tasty. I have my favorite mussels spots in town and look forward to hearing all the ones I havent tried. I will gather a list.

    1. v
      vstock RE: ginger7949 Aug 27, 2009 05:51 AM

      Ginger - Go try them at Salum on Cole. They are something to remember and perfectly executed every time. Splurge for the garlic aioli.

      1. LewisvilleHounder RE: ginger7949 Aug 27, 2009 06:01 AM

        I see that Cadot (probably DD's favorite mussel spot) has mussels on the menu and also a smoked salmon appetizer on the menu with straw potatoes. Perhaps you can convince them to serve Moules Frites as an appetizer. It is worth a shot and I am sure it would be cheaper than Salum, not that Salum is a bad choice.

        1. irodguy RE: ginger7949 Aug 27, 2009 08:30 AM

          As I remember Citrus Bistro also serves them.

          2 Replies
          1. re: irodguy
            j
            J.R. RE: irodguy Aug 27, 2009 09:51 AM

            The Old Monk does a respectable job with them. Plus you have large choice of Belgiun Beers to go with.

            1. re: J.R.
              s
              simply_victoria RE: J.R. Aug 27, 2009 12:42 PM

              I was about to say Old Monk. I also heard that they are making them using the old Green Room recipe at Park.

          2. s
            sike101 RE: ginger7949 Aug 27, 2009 12:56 PM

            Toulouse on Knox has my favorite, especially the Thai. I look for places that move a lot of them so you know they're fresh. Toulouse fits that bill, plus has a nice and reasonable French wine list.

            2 Replies
            1. re: sike101
              k
              kebnabi RE: sike101 Aug 29, 2009 04:09 PM

              I second Toulouse -- big, plump mussels offered in different preparations. Broth that makes you want to dredge a whole baguette through it. Oh, man, now I have to go there.

              1. re: kebnabi
                DallasDude RE: kebnabi Jan 1, 2010 11:13 AM

                Was on a mussel hunt this week and Touslouse had a lot of nice variations, including the OP's moules.. They also serve a version of the Green Room mussels ala Marc Cassel.

            2. t
              texangirl RE: ginger7949 Aug 28, 2009 01:30 PM

              In Fort Worth, Sapristi Bistro serves them - not as "a dish" but as one of the specialties.

              http://www.sapristibistro.com/menu.html

              It's been a while since I've been (spotty service - food always great) - but the wine list used to be good, too.

              1 Reply
              1. re: texangirl
                c
                CocoaNut RE: texangirl Oct 22, 2009 07:56 AM

                Sapristi's menu looks amazingly tempting for lunch, dinner or brunch !!! and for me, a definite must try - the "Blues" and "Greens" particularly. I can live with so-so service if the food is remarkable - the "tip" being the distinguisher there.

                Thanks for putting this restaurant on the radar.

              2. j
                jindomommy RE: ginger7949 Aug 29, 2009 07:50 PM

                Just had it for dinner at Old Monk. Plate was about $11. Pretty good, but the frites were not as crispy as I remembered.

                1. c
                  chickstein RE: ginger7949 Aug 30, 2009 10:29 AM

                  I had them last week for lunch at the Oceanaire. They were wonderful.

                  1. adkim RE: ginger7949 Oct 21, 2009 03:03 PM

                    "Just wondering if Moules Frites or Mussels and fries exists in the Dallas area?"

                    only whenever i open my eyes and look at a menu.

                    5 Replies
                    1. re: adkim
                      teegee RE: adkim Oct 21, 2009 07:27 PM

                      adkim, what is your favorite mussels and fries? i saw them recently on a menu, i think it may have been Masaryk. i love mussels and i love fries! what a great idea to have them together. but isn't it hard to keep the fries crispy? just my opinion

                      1. re: teegee
                        adkim RE: teegee Oct 23, 2009 01:58 PM

                        Teegee,

                        I once met this Belgian gal while getting my teeth whitened. I asked where she likes to go for her moules frites, but I was so amused by her disdain and rant towards the French and Germans, I don’t actually remember if she answered the question. She was really pretty. I'm talking bombshell...like, here are all my credit cards you can have them. Does that kinda' answer your question?

                        Yeah, I heard great things about Masaryk’s moule frites (I’m telling you--that modern mexican-belgian fusion cuisine is going to be the next big thing) and that their fries don’t succumb to the sogginess that other inferior frites succumb to. I don’t know how they do it.

                        Anyhow, I do love me some moules frites-enjoying them al fresco listening to relaxing music like this: http://www.youtube.com/watch?v=OjRatw...

                        1. re: adkim
                          DallasDude RE: adkim Jan 1, 2010 11:18 AM

                          OMG, is that a rave in Second Life? ha.

                          1. re: adkim
                            texasredtop RE: adkim Jan 1, 2010 11:29 AM

                            I think to keep them from getting soggy, they double fry them. Fry them, remove and let stand about half an hour and flash fry them the second time until done.

                            1. re: texasredtop
                              DallasDude RE: texasredtop Jan 1, 2010 12:37 PM

                              All fries are double fried. Otherwise they would be limp and greasy.

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