mussels frites
Ingredients
- 2 lbs Prince Edward Island mussels, debearded and rinsed
- 1.5 lbs Yukon Gold potatoes, cut into 1/4-inch matchsticks
- 6 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup heavy cream
- 2 tbsp fresh tarragon, chopped
- 1 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- Kosher salt and cracked black pepper to taste
- Vegetable oil for frying
- 2 tbsp fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Heat 2 quarts vegetable oil to 325°F in a heavy-bottomed pot or Dutch oven. Working in batches, fry the potato matchsticks for 6-7 minutes until they reach light golden color, then transfer to a wire rack. Increase oil temperature to 350°F and fry potatoes a second time for 2-3 minutes until deep golden and crispy. Season immediately with kosher salt and set aside.
- While fries cool, melt 3 tbsp butter in a large heavy-bottomed pot over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant, then pour in white wine.
- Add mussels to the pot, cover with a tight-fitting lid, and cook for 5-7 minutes, shaking the pot twice, until mussels open. Remove opened mussels with a slotted spoon to a serving bowl; discard any that remain closed.
- Strain the cooking liquid through cheesecloth into a small saucepan, leaving behind any sand. Cook over medium heat for 2 minutes to reduce slightly, then whisk in the remaining 3 tbsp butter, cream, Dijon mustard, and smoked paprika. Simmer for 2 minutes until sauce coats the back of a spoon.
- Stir fresh tarragon into the sauce, taste, and season with salt and pepper. Pour the sauce over the mussels in the serving bowl.
- Garnish mussels with fresh parsley and serve immediately alongside the crispy fries with lemon wedges on the side.
Inspired by Jeanie Roland’s winning mussels frites. This is a plausible recreation, not the chef’s original recipe.