Mussels with Fries

Ingredients

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon chopped parsley 1 tablespoon chopped parsley
• 1.5 pounds (680g) potatoes, cut into fries 1.5 pounds (680g) potatoes, cut into fries
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Scrub the mussels under cold water, removing any beards or debris. Discard any mussels that are open or damaged.
2. 2.
   In a large pot, melt the butter and olive oil over medium heat. Add the garlic and shallot, and sauté until fragrant.
3. 3.
   Pour in the white wine and bring to a simmer. Add the fish or vegetable broth, bay leaf, and thyme. Season with salt and pepper.
4. 4.
   Add the mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
5. 5.
   While the mussels are cooking, heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the potato fries until golden brown and crispy. Remove from the oil and drain on paper towels.
6. 6.
   Sprinkle the chopped parsley over the cooked mussels.
7. 7.
   Serve the mussels with the crispy fries on the side. Enjoy!

Treat your ingredients with care...

• Mussels — Make sure to discard any mussels that are cracked or do not open after cooking.
• Potatoes — Soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch and achieve crispier fries.
• White wine — Choose a dry white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavor of the broth.

Tips & Tricks

• Serve the mussels with crusty bread to soak up the flavorful broth.
• Add a splash of cream to the broth for a richer and creamier flavor.
• Sprinkle some freshly squeezed lemon juice over the mussels before serving for a tangy twist.
• For a spicy kick, add a pinch of red pepper flakes to the broth.
• Experiment with different herbs like tarragon or basil to customize the flavor of the dish.

Serving advice

Serve the Mussels with Fries in large bowls, allowing guests to enjoy the mussels and fries together. Provide extra bowls for discarded mussel shells.

Presentation advice

Garnish the dish with a sprig of fresh thyme or parsley for a pop of color. Serve the fries in a separate container or on a wooden board for an appealing presentation.