Moules-Frites Recipe | Seafood Recipes | City Fish Market CT

Ingredients

• For the Fries:
• 2 pounds russet potatoes, peeled and cut into 1/4-inch sticks
• Peanut or vegetable oil, for frying
• Flakey Salt, to taste
• For the Mussels:
• 2 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 pounds mussels
• 1/4 cup fresh flat-leaf parsley, chopped
• Freshly ground black pepper, to taste
• Lemon wedges, for serving