Entree: France – Brittany – Moules Frites (Steamed mussels in an aromatic white-wine and herb broth served with crispy fried potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) fresh mussels, scrubbed and debearded
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 medium shallots, finely chopped, approx. 3 oz (85 g)
- 2 garlic cloves, minced, approx. 6 g
- 1 cup (240 ml) dry white wine (such as Sauvignon Blanc)
- 1/4 cup (60 ml) heavy cream (optional)
- 3 tbsp (45 ml) chopped flat-leaf parsley
- 1/2 tsp (3 g) freshly ground black pepper
- 1 tsp (6 g) kosher salt, plus more for fries
- 1.5 lb (700 g) russet potatoes (for fries), peeled and cut into 1/4–1/2 inch (6–12 mm) sticks
- 6 cups (1.4 L) vegetable oil for frying
- Flaky sea salt for finishing fries
- Lemon wedges to serve

Instructions

1. Rinse and clean mussels; discard any that are open and do not close when tapped. Set aside.
2. Heat butter and olive oil in a large, wide pot over medium heat. Add shallots and cook until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
3. Pour in white wine and bring to a brisk simmer. Add mussels, cover the pot, and steam for 4–6 minutes, shaking the pot once, until mussels have opened. Discard any that remain closed.
4. Remove pot from heat; stir in cream if using, chopped parsley, salt, and pepper. Taste and adjust seasoning. Keep warm.
5. For fries: place cut potatoes in cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.
6. Heat vegetable oil in a deep pot or fryer to 300°F (150°C). Fry potatoes in batches until tender but pale, about 4–6 minutes. Transfer to a rack and let rest 10 minutes.
7. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, season immediately with flaky sea salt.
8. Serve mussels in deep bowls with plenty of broth alongside a pile of hot pommes frites and lemon wedges. Provide crusty bread if desired to soak up the broth.