Mussels and Fries
A soulful pairing of briny mussels bathed in a garlicky white-wine broth and perfectly crisp fries, ideal for a relaxed yet elegant dinner idea that feels both rustic and refined.
Servings: 4 servings
Calories: 380kcal
Equipment
- Large heavy-bottomed pot with lid - for steaming mussels evenly
- Deep fryer or heavy pot for frying - to achieve consistent oil temperature
- Slotted spoon or spider - for lifting mussels and fries from hot liquid
Ingredients
- 1.2 kg 2.6 lb fresh mussels, cleaned and debearded
- 250 ml 1 cup dry white wine
- 60 g 4 tbsp unsalted butter
- 4 cloves garlic minced (about 12 g / 0.4 oz)
- 1 small shallot minced (30 g / 1 oz)
- 30 g 1/2 cup fresh parsley, chopped
- 900 g 2 lb Russet potatoes, peeled and cut into 1 cm sticks
- 500 ml 2 cups neutral frying oil
- 10 g 2 tsp sea salt
Instructions
- Prepare the fries first. Rinse cut potatoes in cold water until water runs clear to remove surface starch, then pat dry with a clean towel.
- Heat oil to 150 C (300 F). Blanche fries in batches for 4-5 minutes until soft but not colored. Drain on a rack; they should feel tender inside and pale outside.
- Increase oil temperature to 190 C (375 F). Fry blanched potatoes in batches for 2-3 minutes until deeply golden and crisp. Drain on paper and season immediately with salt.
- While fries rest, clean mussels. Discard any with cracked shells or that stay open when tapped. Rinse under cold water to remove grit and trim beards.
- In a large pot over medium heat, melt butter and add shallot and garlic. Sauté 1-2 minutes until translucent and fragrant, with a faint sweet aroma from the shallot.
- Pour in white wine and bring to a rolling simmer. Let alcohol evaporate and liquid reduce slightly for 2-3 minutes so the broth concentrates flavors.
- Add mussels, cover, and steam for 4-6 minutes, shaking the pot once, until most mussels are open. You should hear a lively hiss and smell briny, aromatic steam.
- Remove pot from heat, stir in chopped parsley and a grind of black pepper. Discard any mussels that remain tightly closed.
- Serve immediately with a bowl of mussels and their broth alongside a mound of hot fries. Dip fries into the broth or spoon mussels over fries for a balanced bite of brine and crunch.
Notes
- Soaking is key: Rinsing and brief cold water soak removes surface starch, ensuring maximum crispiness.
- Wine swap: Use light beer or seafood stock if you prefer no alcohol; both add depth while keeping the broth bright.
- Two-stage fry: The double fry technique guarantees fries that are soft inside and shatteringly crisp outside.