Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mussels
Frites (fries)
Aioli & Garnish
Method
Frites (fries)
- 1
Prepare potatoes
Peel the russet potatoes and cut into 1/3-inch (7–8 mm) sticks. Place the cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.
- 2
First fry (blanch)
Heat 1 to 1.5 cups of the frying oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the dried potato sticks for 4–5 minutes until softened and pale (no color). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you prepare mussels.
- 3
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with fine sea salt and freshly ground black pepper, toss gently, and keep warm in a low oven (200°F / 95°C) if not serving immediately.
Aioli & Garnish
- 4
Make aioli
In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon mustard, chopped chives, salt, and black pepper. Whisk until smooth and taste; adjust salt or lemon to preference. Cover and refrigerate until ready to serve.
Mussels
- 5
Clean mussels
Rinse the mussels under cold water. Discard any mussels that are cracked or remain open when tapped. Use a small knife to remove beards (the fibrous threads) if present. Pat mussels dry.
- 6
Sauté aromatics
In a large wide pot or deep skillet with a lid, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until the butter melts. Add the finely chopped shallot and cook, stirring, for 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 7
Steam mussels
Pour in 1 cup dry white wine and bring to a simmer. Add the cleaned mussels, cover the pot, and increase heat to medium-high. Steam for 4–6 minutes, shaking the pot once or twice, until the mussels have opened. Remove the pot from heat.
- 8
Finish sauce
Using tongs or a slotted spoon, transfer opened mussels to a warmed serving bowl, leaving the cooking liquid in the pot. Return the pot to low heat and whisk in the remaining 1 tablespoon butter and chopped parsley and sliced chives; simmer 1 minute to marry flavors. Taste the broth and season with coarse salt and freshly ground black pepper as needed (start with small amounts). Pour the sauce over the mussels. Discard any mussels that did not open.
- 9