Moules-frites
Ingredients
For the Fries:
2 pounds russet potatoes, peeled and cut into 1/4-inch sticks
Peanut or vegetable oil, for frying
Flakey Salt, to taste
For the Mussels:
2 tablespoons unsalted butter
2 medium shallots, finely chopped
4 garlic cloves, minced
1 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
2 pounds mussels
1/4 cup fresh flat-leaf parsley, chopped
Freshly ground black pepper, to taste
Lemon wedges, for serving
Instructions
Prepare the Fries:
Soak the potato sticks in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
In a large, deep pot, heat the oil to 350°F (175°C).
Fry the potatoes in batches, cooking until golden and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with flakey salt while still hot. Keep warm.
Cook the Mussels:
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped shallots and minced garlic, cooking until softened, about 2-3 minutes.
Pour in the white wine and chicken broth, bringing the mixture to a simmer.
Add the heavy cream and stir to combine.
Add the mussels to the pot, cover, and cook until the mussels have opened, about 5-7 minutes. Discard any mussels that do not open.
Stir in the chopped parsley and season with freshly ground black pepper to taste.
Serve:
Divide the mussels and broth among bowls. Serve with lemon wedges on the side.
Serve the hot fries alongside the mussels, either in the same bowl or on a separate plate.
