Classic Moules Frites, a traditional preparation of mussels cooked with shallots, garlic, white wine, cream, and parsley and served with homemade French fries.
Ingredients
For the Oven-Baked Fries:
1½-2lbsYukon Gold potatoessliced into ½-inch wide batons (skin-on)
2lbscleaned and de-bearded musselssee tips in article
½cupflat leaf parsley leavesfinely chopped
Instructions
For the Oven-Baked Fries:
Preheat the oven to 450°F (230°C) with a rack in the center position. Cut the potatoes into ½-inch wide batons (matchsticks - leaving the skin on). Soak the potatoes in cold water to remove the excess starch.
Remove the potatoes from the water and transfer to a large soup pot. Cover hte potatoes with cold water (the water should reach 1 to 2-inches above the potatoes and place over high heat until the water begins to simmer. Cook the potatoes almost entirely through or until they can be just pierced with a knife (there should be some slight resistance) - be careful not to overcook them or they will begin to fall apart.
Gently and carefully drain the potatoes in a colander, then set on several stacked kitchen linens to dry them thoroughly. Brush a half sheet pan generously with 2 tablespoons extra virgin olive oil. Add the potatoes and the remaining olive oil. Toss the potatoes until they're evenly coated. Spread out into an even thin layer and season generously with salt and pepper.
Bake for 25 to 35 minutes, tossing halfway through the cooking time, or until the fries are crispy and golden brown on all sides. Remove from the oven and place pan on a wire rack. Season to taste with additional salt and pepper if needed. Toss with the finely chopped parsley. Serve immediately.
For the Mussels:
Heat the butter and olive oil in large Dutch oven or wide-bottomed pot over medium-low heat. Add the minced shallots and cook, stirring frequently, until they are very soft and translucent. Add the garlic and cook for an additional minute or until fragrant.
Add the white wine and cream and bring to a boil. Add the mussels to the pot and cover with lid. Cook for roughly 5 to 7 minutes, stirring occasionally, or until the mussels have opened (discard any that do not open during cooking process). Stir in finely chopped parsley and serve the mussels immediately with the broth.
Oven-Baked Fries adapted lightly from the The Smitten Kitchen Cookbook.