Mussels & Fries Recipe

Prepare mussels

Rinse mussels under cold water, scrub shells with a brush, remove beards by pulling toward the hinge, and discard any mussels that are cracked or that do not close when tapped.

Sweat aromatics

In a large wide pot or Dutch oven over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced shallots and cook gently, stirring, until translucent (about 3 minutes). Add minced garlic and sauté for 30 seconds until fragrant but not browned.

Add liquids

Pour in the white wine and stock, increase heat to medium-high and bring to a simmer. Scrape any browned bits from the bottom of the pot. Let simmer 2 minutes to marry flavors and burn off some alcohol.

Cook mussels

Add the cleaned mussels to the pot, cover tightly with a lid, and steam for 4–6 minutes, shaking the pot once or twice, until the mussels open. Check and discard any mussels that remain closed after cooking.

Finish sauce

Using a slotted spoon transfer opened mussels to a warm bowl and keep covered. To the cooking liquid, lower heat to medium-low and stir in remaining 1 tbs butter and the heavy cream. Add lemon zest, juice from half the lemon, chopped parsley, thyme, red pepper flakes, salt and pepper. Simmer gently 1–2 minutes to thicken slightly and taste-adjust seasoning.

Combine and keep warm

Return mussels to the pot to coat briefly in the sauce (about 30 seconds) or pour the sauce over the mussels in the serving bowl. Keep covered until ready to serve.

Prep potatoes

Place cut potatoes in a bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 300°F (150°C). Fry the dried potatoes in batches for 4–5 minutes until softened but not colored. Remove with a slotted spoon and drain on a wire rack or paper towel-lined sheet. Let cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a rack or paper towels, immediately season with sea salt, black pepper and garlic powder if using.

Keep warm

If not serving immediately, keep fries on a baking sheet in a 200°F (95°C) oven to stay warm and crisp for up to 15–20 minutes.

Divide fries between plates and place a generous portion of mussels and sauce alongside or on top. Garnish with remaining lemon juice, additional chopped parsley if desired, and serve lemon wedges and aioli on the side for dipping.

Enjoy immediately so fries remain crisp and mussels are hot. Properly cooked mussels will be plump and the sauce creamy and bright from lemon and herbs.