Mussels And Fries Recipe

Prep potatoes

Peel potatoes and cut into 1/3-inch matchsticks. Rinse in cold water until water runs clear to remove excess starch. Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator.

Dry & preheat oil

Drain potatoes and dry thoroughly on clean kitchen towels or paper towels. Meanwhile, pour vegetable oil into a deep, heavy-bottomed pot or deep fryer and heat to 325°F (163°C). Use a thermometer to maintain temperature.

First fry (blanch)

Fry potatoes in batches so they have space, for about 4–5 minutes per batch until soft and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let fries rest while you cook mussels or cool to room temperature; you can refrigerate briefly.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Transfer to a wire rack or paper towels, season immediately with kosher salt, black pepper, and optional chopped herbs.

Clean mussels

Rinse mussels under cold running water, discard any with broken shells or that don't close when tapped. Remove beards by pulling toward the hinge, and give them a last rinse.

Sweat aromatics

In a large, wide pot or deep skillet with a lid, heat olive oil and 1 tablespoon butter over medium heat until shimmering. Add shallots and cook gently for 2–3 minutes until translucent. Add minced garlic and sliced fresno chile and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Deglaze & reduce

Pour in the white wine and increase heat to medium-high. Scrape any browned bits from the bottom of the pan. Allow wine to simmer for 2–3 minutes to reduce slightly and to cook off some alcohol.

Add stock & steam mussels

Add the clam or fish stock and thyme, bring to a simmer. Add the cleaned mussels, cover with a tight-fitting lid, and steam for 4–6 minutes, gently shaking the pot once or twice, until the mussels open. Discard any mussels that remain closed after cooking.

Finish sauce

Using a slotted spoon, transfer cooked mussels to a serving bowl and tent with foil to keep warm. Reduce the cooking liquid over medium-high heat for 2–3 minutes if it seems too thin. Lower heat to medium, swirl in the remaining 1 tablespoon butter and the heavy cream to enrich the sauce. Stir in lemon juice, chopped parsley, season with salt and freshly ground pepper to taste.

Combine & serve

Pour the finished sauce over the mussels or return mussels to the pot and toss gently to coat. Scatter additional sliced fresno chile on top for color and heat if desired. Serve immediately with fries and lemon wedges; provide crusty bread for dipping in the sauce if using.

Plate the mussels in a large shallow bowl with the sauce. Pile the fries alongside or in a separate serving basket. Sprinkle the finishing herb over fries and place lemon wedges on the plate. Serve hot.