Name: Holders Mussels Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 pounds fresh mussels; 2 tablespoons butter; 2 shallots, finely chopped; 3 cloves garlic, minced; 1 cup dry white wine; 1 tablespoon pastis; 1 cup heavy cream; 2 tablespoons fresh parsley, chopped; to taste salt; to taste black pepper; 2 pounds potatoes, peeled and cut into fries; 1 cup olive oil; to taste salt

The restaurant features classic French bistro cuisine, an extraordinary all-French wine list, as well as a wood-burning fireplace (seasonal).

Classic French Bistro Cuisine

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

in a marinière or creamy pastis broth, house fries

Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove the beards.

Clean the Mussels

In a large pot, melt the butter over medium heat. Add the shallots and garlic, and sauté until translucent.

Sauté Aromatics

Pour in the white wine and pastis. Bring to a boil, then reduce to a simmer.

Add Liquids

Add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes until the mussels open.

Cook Mussels

Stir in the heavy cream and chopped parsley. Season with salt and black pepper to taste. Cook for another 2 minutes.

Add Cream and Season

Preheat the oven to 425°F (220°C). Toss the cut potatoes with olive oil and salt.

Prepare the Fries

Spread the potatoes on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway, until golden and crispy.

Bake the Fries

fresh mussels

butter

shallots, finely chopped

garlic, minced

dry white wine

pastis

heavy cream

fresh parsley, chopped

salt

black pepper

potatoes, peeled and cut into fries

olive oil

Mussels

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Rapinis à l’ail et au citron

Indulge in our exquisite Foie Gras au Torchon, a delicately prepared delicacy that melts in your mouth. Paired with a sweet and tangy pear chutney, each bite offers a luxurious balance of savory richness and fruity brightness. A true gourmet experience that promises to elevate your dining to new heights.

Foie gras au torchon, chutney de poires

Indulge in the creamy richness of authentic Bulgarian yogurt, perfectly balanced with a drizzle of golden honey and a sprinkle of crunchy nuts. This delightful treat offers a harmonious blend of sweet and tangy flavors, making it a nourishing and satisfying choice for any time of the day.

Bulgarian yogurt with honey and nuts

Joue de bœuf braisée is a traditional French dish made from braised beef shank, known for its rich flavor and tenderness. This version emphasizes the deep flavors achieved through slow cooking with vegetables, red wine, and herbs, creating a hearty and comforting meal. Here's how to prepare it at home.

Joue de bœuf braisée

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Make Mussels Recipe in just 45m. in a marinière or creamy pastis broth, house fries

Mussels Recipe

Ingredients

Mussels

House Fries

Method

Preparation of Mussels