Mussels & Fries Recipe

Prep potatoes

Cut potatoes into even 1/3–1/2 inch sticks. Rinse well under cold water until water runs clear to remove surface starch. Place cut potatoes in a large bowl of cold water and refrigerate for at least 30 minutes (or up to 2 hours) to crisp.

Dry and coat

Drain potatoes and pat very dry with clean kitchen towels or paper towels. Toss the dry fries with cornstarch until evenly coated (this gives a crisp exterior). Season lightly with 1 tsp Kosher salt, 1/2 tsp black pepper, and the optional smoked paprika if using.

First fry (blanch)

In a heavy-bottomed pot or deep fryer, heat oil to 325°F (approx. 160°C). Fry the potatoes in batches for 3–4 minutes until softened and pale — not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let cool at least 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels. Immediately season with a pinch more salt to taste.

Clean and check mussels

Rinse mussels under cold water and scrub shells; remove any beards by pulling toward the hinge. Discard any mussels that are open and do not close when tapped, or that have cracked shells.

Sauté aromatics

In a large wide pot or deep skillet with a fitted lid, heat 2 tbs olive oil and 2 tbs butter over medium heat until butter foams. Add the finely chopped shallot and sauté 2–3 minutes until soft and translucent. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add liquid and steam

Pour in 1 cup dry white wine and 2 tbs fresh lemon juice. Bring to a brisk simmer and cook 1–2 minutes to slightly reduce and concentrate flavor.

Cook mussels

Add the cleaned mussels to the pot, cover with the lid, and increase heat to medium-high. Steam the mussels for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Remove the pot from heat.

Finish

Using a slotted spoon, transfer opened mussels to a warmed serving bowl, discarding any that remain closed. Stir the remaining cooking liquid in the pot and taste; season with up to 1 tsp Kosher salt and 1 tsp black pepper as needed. Whisk in 1 tbs cold butter (optional) to enrich the broth and add chopped flat-leaf parsley (reserve 2 tbs for garnish). Pour some of the broth over the mussels.

Arrange a portion of hot fries beside a bowl of steamed mussels on each plate or a shared platter. Spoon a little of the mussel broth over the fries if desired. Garnish with additional chopped parsley and lemon wedges. Serve the aioli on the side for dipping the fries. Enjoy immediately while mussels are hot and fries are crisp.