Moules Frites - My Favorite Summer Meal

Who am I kidding…this is my ALL-time, all-season favorite meal! Mussels, white wine, onions, garlic, shoestring french fries, and a baguette to soak up all that lovely, super flavorful broth - HECK YEAH!!!

Recently, we had been on a crazy juggling exercise of business and family schedules and throw in our 12 year-old Connor’s all-star game travel series for good measure. ;) We were so looking forward to relaxing at his Sunday early evening baseball game at the picturesque Marine Field overlooking the Newport Harbor when the gray ominous clouds rolled in and the skies opened up to a deluge of torrential rain. Well, there went that game. In place, we set up our newly acquired and freshly painted mini picnic table (Thank you, Sass) with a mussel spread that would make a nostalgic New Englander proud! I seriously cannot get enough of these beautiful navy blue bivalve mollusks with a pearly blue shelled interior….and they are so inexpensive to buy. For a couple pounds that can feed our family of 4 - they come in at $10! So think twice when you order them at a restaurant as they are so easy to make at home and serve al fresco on a porch like we did. Enjoy the summer friends!

Moules Frites a la Mullins


  • 2 lb. mussels, de-bearded and scrubbed

  • 1/4 cup of Olive Oil

  • 1/2 cup dry white wine

  • 2 tbsp. unsalted butter, cubed

  • Sliced garlic - 2 cloves

  • Chopped Parsley

  • Cherry tomatoes (gave a pop of color!) - handful or 2

  • 1 medium sliced shallot

  • A splash of seafood broth

  • Crusty baguette!!

  • Shoestring Fries

  • Rosemary and Thyme Newport Sea Salt Co.


Well, our how-to as there are so many many ways to ‘Moules-Frites’….

  • Shortcut: Take freezer shoestring fries and pop them into a pre-heated oven…meanwhile have all your ingredients ready to go.

  • First, heat olive oil and butter in a 12” high-sided skillet over low heat.

  • Take chopped shallots and throw it into the skillet, the aroma will envelop your kitchen…

  • After approx. 6 minutes, add sliced garlic and lightly sea salted tomatoes to skillet…

  • Let “marry” for a few minutes, then add white wine (that you enjoy) to the skillet, take a sip of your own and chat for a minute, and then add a splash of seafood broth…still with me???

  • Add scrubbed and de-bearded mussels, season with a sprinkle of sea salt, bring up to medium-high and COVER your skillet…

  • Cook, occasionally shaking skillet, until all mussels are opened, about 5 minutes.

  • Open the lid….and smell the DIVINE aroma waft out of the mussel heaven pan…..Divide mussels, only if you want to share between 2 large bowls or if you want to save some dishes just serve from the pan and throw those fries in, baby! I sprinkle our shoestring fries with our Rosemary and Thyme Sea Salt and serve with a mustard aioli…let me know if you would like that recipe…;)

  • Add friends and family around your picnic table and enjoy! OH>>>>>and serve chilled white wine or beer…it completes this meal!


June 2019

June 2019

Oh my, it has been a very long time since I have posted any recipes. I take the photos, share them on Instagram, but then stop the creativity train there. Matt told me it doesn’t have to be perfect, and that kind of released me from the blog paralysis…well sort of. If I could only talk in pictures then everything would be great in my world - words do not come too easily to me. So, let me stumble through this post. However, I get to talk about food here and friends and that is enjoyable.

Speaking of enjoyable, our Krause friends are back in town for the summer from Colorado. We love when Jillian arrives with her family as one, we know summer is finally here, and two, Jillian loves to talk recipes, create, lets me take heaps of photos, and she doesn’t mind our super teeny kitchen space. Our kids hang well and so do we! Last summer, Jillian brought over a tray full of freshly picked beautiful red juicy summer lovin’ strawberries and ingredients to make a berry bruschetta AND wait for it….strawberry margaritas. We seriously have some of the most awesome friends!

We are already planning for another al fresco recipe night with Jillian. There is talk of clam chowder and lobstah’s. Stay tuned!

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Oh hello, so glad you stopped by!  Did you want to see the final pictures from the chocolate mousse I attempted to make? I have unstuck myself from the hardened caramelized spoons and cleaned up the floor of sticky golden caramel to now sit down and write about David Lebovitz’s dreamy ‘Salted Butter Caramel Chocolate Mousse’. I love reading cookbooks, and thinking if I ever have all the ingredients I need I would love to make recipes like this one. Well, this week the lovely Butter Cuisine’s Brian and Lori collaborated with us and made a Sea Salted Butter. It is fantastic! They were kind to stock our market table to share with customers and I was able to bring a butter roll home. Normally, I would buy a baguette and marry the 2 up and perhaps, maybe make a salad on the side. But, not this time. I took out my David Lebovitz cookbook and started to flip through the gorgeous matte pages until my eyes fell upon the perfect recipe to use with Butter Cuisine’s Sea Salt Butter and our flaky Newport Sea Salt - this heavenly chocolate mousse that would use both of our ingredients and use up our heavy cream in the fridge and make for a nice solo dinner for me…I mean ahem, dessert to share with Matt and our boys. 

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Most people only know the salt they buy in their local store - kosher and table salt. Heck, before becoming a food lover that is all I knew too. Kosher and table salt both such common ingredients and housed in everyone’s kitchens and table shakers….well almost everyone, BUT my in-laws. Shaken INTO our food preparation and perhaps, if you grew up like I did….shaken on top to give those canned veggies some flavor. (Blech…I didn’t become a food lover until my mid 20’s when I started dating my now husband. I digress....) 

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A cookie without chocolate chips?! That just doesn't happen in my house but, last night I was in a mood to try something different. We all need to try different things, right? Go crazy every once in a while. Forgoing chocolate chips was my idea of crazy? Hmmm….I need to get out more! I was definitely questioning the savory idea of an herbal cookie, but I love rosemary and of course, sea salt. I thought I would give it a try and I am so happy I did. Thank you, Pinterest and Chrissy Carter! 

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