Mussels & Frites Recipe

Prep and soak

Cut potatoes into 1/3" to 1/2" thick sticks. Rinse in cold water until water runs clear. Transfer to a bowl of cold water with 1 tsp white vinegar and soak at least 30 minutes (or up to 2 hours) to remove excess starch.

Dry and first fry (blanch)

Drain potatoes and lay on clean kitchen towels; thoroughly pat dry. In a heavy pot or deep fryer, heat neutral oil to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until tender but not colored. Remove with a slotted spoon and drain on paper towels. Let cool 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Transfer to a tray lined with paper towels and immediately season with fine sea salt and finish with fleur de sel or flaky sea salt. Keep warm in a single layer in a low oven (200°F / 95°C) while cooking mussels.

Clean mussels

Rinse mussels under cold water, discard any with broken shells or that do not close when tapped. Scrub shells and remove beards by pulling toward the hinge.

Aromatics

In a large wide pot or Dutch oven over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add finely minced shallots and cook, stirring, until softened and translucent, about 3 minutes. Add minced garlic, thyme leaves and bay leaf and cook 30–45 seconds until aromatic.

Deglaze and simmer

Pour in 12 fl oz Belgian-style beer and optional 2 tbs dry white wine, increase heat to bring to a simmer. Scrape any browned bits from the bottom. Let simmer 2–3 minutes to reduce slightly and marry flavors.

Steam mussels

Add cleaned mussels to the pot, cover tightly and increase heat to high. Steam for 4–6 minutes, gently shaking the pot once or twice, until mussels have opened. Discard any mussels that remain closed after cooking.

Finish the broth

Remove pot from heat. Using a slotted spoon, transfer mussels to a large bowl and cover to keep warm. Reduce the cooking liquid over medium-high heat for 2–3 minutes if it seems too thin. Stir in 2 tbs heavy cream, lemon zest and 1–2 tbs lemon juice (to taste). Whisk in remaining 1 tbs butter if desired for shine. Season broth with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust.

Serve

Return mussels to the pot or ladle the beer broth over the mussels in the serving bowl. Sprinkle chopped parsley on top and serve immediately with fresh frites and optional aioli and lemon wedges on the side.

Place aioli or mayonnaise in a small ramekin for dipping the frites. Serve lemon wedges alongside for squeezing over mussels and fries.