Moules Frites (Steamed Mussels And Fries)
White wine lends acidity to a flavorful sauce for steamed mussels—a classic French bistro dish that's perfect paired with crisp french fries.
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Cooking tools:
- Deep-fry thermometer
- Dutch oven
- Cooling rack
- Skillet
- Baking sheet
- Mixing bowl
- Whisk
- Slotted spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
Ingredients
- 1 tsp. Dijon mustard
- 1 egg yolk
- 1 cup canola oil, plus more for frying
- 2 tsp. white wine vinegar
- 2 tsp. fresh lemon juice
- 1⁄2 tsp. kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 lb. Yukon Gold potatoes, peeled and cut into 1/4"-thick sticks
- 2 1⁄2 lb. mussels, debearded and scrubbed
- 2⁄3 cup dry white wine
- 2 tbsp. unsalted butter, cubed
- 3 ribs celery, finely chopped
- 1 1⁄2 leeks, light green and white parts, cut into 1/4"-thick slices
- 1⁄2 large yellow onion, finely chopped
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