Creamy Moules-Frites
Servings
2
servingsTotal time
45
minutesIngredients
- Mussels
2 lb mussels, rinsed and de-bearded
2 Tbsp unsalted butter
1 shallot, diced
4 garlic cloves, sliced
3/4 cup dry white wine
1 1/2 cups heavy cream
1/4 cup freshly grated parmesan
1 Tbsp freshly chopped parsley
Salt, to taste
- Fries
2 medium potatoes, peeled
1/2 tsp salt
1 Tbsp freshly grated parmesan
1 Tbsp freshly chopped parsley
neutral oil, for frying
Directions
- Prepare the potatoes by slicing them into planks, then cutting them into evenly sized fries. Place them in a bowl of cold water and let them soak. In a small bowl, combine 1/2 tsp salt, 1 Tbsp grated Parmesan, and 1 Tbsp chopped parsley. Set aside.
- For the mussels, melt butter in a large sauté pan over medium heat.
- Add the shallots, and cook until softened and translucent. Stir in the garlic and cook until fragrant.
- Pour in the white wine and season with a pinch of salt. Bring to a gentle simmer. Add the mussels, cover, and cook for 6–8 minutes, or until the mussels have opened. Discard any that remain closed.
- Once opened, remove the mussels and set aside. Let the wine mixture continue to simmer for about 5 minutes to reduce slightly. Pour in the heavy cream and simmer for 8-10 minutes, stirring occasionally, until slightly thickened.
- Meanwhile, heat a pot of oil to 325°F. Drain the potatoes and pat them completely dry. Fry in batches for about 4 minutes, until pale and tender but not browned. Transfer to a wire rack to rest and increase the oil temperature to 375°F.
- Back to the cream sauce, sprinkle in the parmesan and mix well. Taste and adjust seasoning with salt as needed.
- Return the mussels to the pan and gently toss to coat. Remove from the heat then garnish with fresh parsley.
- Fry the potatoes again for 2–3 minutes, until golden brown and crisp. Transfer to a wire rack, lightly blot with a paper towel, and season immediately with the prepared Parmesan-parsley salt.
- Serve immediately.