Moules Frites Recipe
saffron sauce dijon mustard french fries
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Ingredients
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Mussels
Saffron Dijon Sauce
Frites (French fries)
Method
Frites (French fries)
- 1
Prep potatoes
Cut peeled russet potatoes into 1/3–1/2 inch batons. Rinse in cold water until water runs clear to remove starch. Soak in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator; this improves crispness.
- 2
First fry (blanch)
Drain and pat the potatoes thoroughly dry with a kitchen towel. Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until tender but not colored. Remove with a slotted spoon and drain on paper towels.
- 3
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 paper towels and immediately season with 1 tsp salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F / 95°C) while you finish the mussels and sauce.
Saffron Dijon Sauce
- 4
Bloom saffron
Place saffron threads in a small cup and add 1 tablespoon hot (not boiling) water or the 1/4 cup of the fish/clam stock to bloom for 5–10 minutes; this extracts color and flavor.
- 5
Cook shallot
In a small saucepan over medium heat, melt 1 tablespoon butter and add 1 tablespoon finely minced shallot. Cook, stirring, until softened and translucent, about 1–2 minutes; do not brown.
- 6
Finish sauce
Add the 1/2 cup fish or clam stock (reserve any extra for the mussels) and the bloomed saffron (with its liquid) to the shallot. Simmer gently 2–3 minutes. Add 3/4 cup heavy cream and bring to a gentle simmer until slightly reduced, about 4–5 minutes. Remove from heat and whisk in 1 tablespoon Dijon mustard, 1 tablespoon cold butter pieces to emulsify, 1 teaspoon lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm (low heat or bain-marie) until ready to combine with mussels.
Mussels
- 7
Clean and check mussels
Rinse mussels under cold water, scrub shells if needed, and remove any beards. Discard any mussels that are cracked or do not close when tapped.
- 8
Sauté aromatics
In a large wide pot or Dutch oven over medium heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter melts and foams, add 2 tablespoons finely chopped shallots and 2 teaspoons minced garlic. Cook, stirring, for 1–2 minutes until softened and aromatic but not browned.
- 9
Steam mussels
Pour 1 cup white wine into the pot and bring to a brisk simmer to deglaze, scraping any browned bits. Add the mussels, sprinkle with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp fresh thyme (if using). Cover with a tight-fitting lid and steam for 4–6 minutes, shaking the pot once or twice, until the mussels open. Discard any that remain closed.
- 10
Combine with sauce
Remove the pot from heat. Using a slotted spoon, transfer the cooked mussels to a warmed serving bowl, leaving most of the cooking liquid in the pot. Stir the saffron Dijon sauce into the remaining cooking liquid and simmer for 30–60 seconds to marry flavors. Taste and adjust seasoning. Pour the sauce over the mussels and sprinkle with 2 tablespoons chopped fresh parsley.
- 11
Serve
Serve the mussels immediately with the hot frites on the side and mayonnaise if desired. Place bowls of frites alongside the mussels so diners can dip fries into sauce. Garnish with additional lemon wedges if liked.