Mussels & Frites Recipe

Prep potatoes

Cut peeled russet potatoes into 1/4–1/3 inch sticks. Rinse thoroughly in cold water until water runs clear to remove starch. Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator. Drain and dry completely on clean kitchen towels or paper towels.

Par-cook (first fry) — oven or oil

Heat oil in a heavy skillet to 300°F (if deep-frying) or preheat oven to 400°F for oven method. If using oil: fry batches for 3–4 minutes until pale and slightly tender but not browned. Remove to a paper-towel–lined tray. If using oven: toss dried fries with 1 tbsp oil and spread on a baking sheet, roast for 12–15 minutes until just tender but not browned.

Crisp (second fry) — finish

Increase oil temperature to 375–400°F for frying. Fry blanched fries in small batches 2–3 minutes until golden and crisp. If using oven, increase oven to 450°F and roast 8–12 minutes turning once until crisp and golden. Drain on paper towels, immediately toss with 1 tsp salt, 1/2 tsp pepper, 1 tbsp chopped parsley and the 1 tbsp cornstarch (if used, shake with fries in a large bowl to coat then salt). Keep warm in a low oven (200°F) while preparing mussels.

Clean mussels

Rinse mussels under cold running water. Discard any with cracked shells or that do not close when tapped. Remove beards by pulling toward the hinge. Pat mussels dry with a towel.

Sauté aromatics

In a large wide pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until shimmering. Add the minced shallots and cook 2–3 minutes until softened and translucent but not browned. Add the garlic and cook 30–45 seconds until fragrant.

Deglaze and build sauce

Add the white wine to the pot and bring to a simmer, scraping any browned bits. Add remaining 2 tbsp butter, thyme leaves, lemon zest and lemon juice, salt, pepper and red pepper flakes (if using). Stir to emulsify the butter into the wine sauce.

Steam mussels

Add the cleaned mussels to the pot, cover with a tight-fitting lid and increase heat to medium-high. Steam for 4–6 minutes, shaking the pot once or twice, until mussels open. Discard any mussels that remain closed after cooking.

Finish

Turn off heat, stir in chopped parsley and taste sauce — adjust seasoning with more salt, pepper or lemon juice as needed. Spoon mussels and broth into bowls.

Plate a generous portion of hot frites alongside a bowl of mussels with plenty of broth. Serve with lemon wedges and a small ramekin of aioli for dipping fries. Sprinkle additional chopped parsley over fries and mussels as desired.