P.e.i. Moules Frites Recipe

Clean and prep mussels

Rinse mussels thoroughly under cold running water. Discard any mussels with cracked shells or that do not close when tapped. Using a small paring knife or your fingers, remove the beard (the fibrous tuft) from each mussel and scrub off any barnacles or debris.

Sweat aromatics

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the finely chopped shallots and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and thyme and cook for 30–45 seconds until fragrant.

Deglaze and create steam base

Add the dry white wine (and stock if using) to the pot, scraping up any browned bits. Increase heat to medium-high and bring to a simmer for 2 minutes to reduce slightly.

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 have opened. Check and remove any mussels that remain closed after 6–7 minutes (discard).

Finish the sauce

Remove the pot from heat. Using tongs or a slotted spoon, transfer mussels to a warmed serving bowl but leave the cooking liquid in the pot. Add the remaining 2 tablespoons butter, lemon juice, chopped parsley, salt, pepper and (if using) red pepper flakes to the cooking liquid. Swirl or whisk vigorously until butter melts and the sauce is slightly emulsified. Taste and adjust seasoning.

Combine and serve

Pour the sauce over the mussels, sprinkle with extra parsley, and serve immediately with crusty bread and frites.

Cut and soak potatoes

Cut peeled russet potatoes into 1/3–1/2-inch batons. Place cut fries in a large bowl of cold water with 1 tablespoon white vinegar and soak for 30–45 minutes (or up to 2 hours refrigerated) to remove excess starch.

Parcook (first fry)

Drain the potatoes and rinse under cold water until water runs clear. Dry thoroughly with clean kitchen towels or paper towels. Heat neutral frying oil in a heavy pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for 4–6 minutes until they are cooked through but pale and limp — not browned. Remove to a wire rack or paper towel-lined tray to drain and cool.

Optional toss with cornstarch

When fries are cool, lightly toss them with 1 tablespoon cornstarch to help create an extra-crispy exterior (shake in a paper bag or toss in a bowl to distribute evenly).

Final fry to crisp

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels or a rack and immediately season with fine sea salt.

Keep warm

If making multiple batches, keep finished fries warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batches.

Make quick aioli

Whisk together the mayonnaise, minced garlic, lemon zest, Dijon mustard, smoked paprika, and salt in a small bowl until smooth. Taste and adjust lemon or salt as needed. Chill until ready to serve.