Mussels & Frites Recipe

Prepare and Inspect Mussels

Rinse mussels under cold running water and discard any with cracked shells or that do not close when tapped. Use a knife or kitchen shears to remove beards from the remaining mussels. Place cleaned mussels in the refrigerator until ready to cook.

Sauté Aromatics

In a large, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 1 tablespoon butter and the olive oil over medium heat until shimmering. Add the minced shallots and cook 2–3 minutes until softened and translucent (do not brown). Add the minced garlic and shaved fennel and cook another 2 minutes until fragrant and fennel begins to soften.

Deglaze and Add Liquids

Raise heat to medium-high, add the white wine and Pernod to the pot, scraping any browned bits from the bottom. Bring to a gentle boil and let the alcohol burn off and reduce for 1–2 minutes.

Steam Mussels

Add the cleaned mussels to the pot, stir to combine, then cover with the lid. Steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Discard any mussels that remain tightly closed after cooking.

Finish the Broth

Using a slotted spoon transfer the opened mussels to a large bowl and keep warm. Reduce the cooking liquid briefly over medium-high heat if needed to concentrate flavors (about 1–2 minutes). Lower heat to medium, whisk in the remaining 1 tablespoon butter and the heavy cream until the sauce is smooth and slightly thickened (about 1 minute). Stir in lemon juice, chopped parsley, salt, and pepper. Taste and adjust seasoning.

Return Mussels to Sauce

Return mussels to the pot and toss gently to coat in the cream-fennel broth. Keep warm while frites finish. Spoon additional sauce over mussels when serving.

Rinse cut potatoes thoroughly under cold water until water runs clear to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil in a heavy Dutch oven or deep fryer to 325°F (160°C). Working in batches if necessary, blanch the fries in the 325°F oil for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let rest for at least 10 minutes (can be held at room temperature).

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–3 minutes per batch. Remove to a paper towel–lined tray and immediately season with fine sea salt, freshly ground black pepper, and chopped parsley if using.

Divide mussels and sauce among 2 shallow bowls. Serve house frites alongside in a small basket or on the same plate. Offer lemon wedges and aioli for dipping. Encourage diners to spoon the creamy broth over frites and to use bread or fries to soak up the sauce.