I discovered Moules-Frites while visiting the beaches of Normandy, France. This dish is extremely popular in northern France, yet it originated in Belguim.
"Mussels and Fries" can be prepared many ways. I made it with a "Thai" twist this time.
In a large pot, combine your taste of the following: chicken broth, a can of clams with juice, a healthy..very healthy...pour of white wine, chopped garlic (jar), red curry paste, the juice of a half a lime. Add fresh or frozen mussells (I used 1 lb.) and cover. Heat on low to medium heat until the mussels open. (Cautionary note: toss out the mussels that do not open.)
Serve with fries...and of course...bread for enjoying the sauce!