Moules-Frites - Crispy Belgian French Fries & Mussels | CulinaryCreationss

Ingredients

• For the Mussels & Broth:
• 2 lbs fresh mussels (farm-raised, rope-grown are ideal)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 shallots, finely minced (or 1/2 small yellow onion)
• 3-4 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio; see variations for non-alcoholic swaps)
• 1/2 cup water or low-sodium chicken/seafood stock
• 1/4 cup fresh parsley, chopped (plus more for garnish)
• 1 tablespoon fresh lemon juice (from about half a lemon)
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• For the Fries & Dip:
• 2 large Russet potatoes (about 1.5 lbs), peeled (or scrubbed well, skins on)
• 4-6 cups neutral high-heat oil (canola, peanut, or avocado) for shallow frying, OR 2-3 tablespoons for oven baking
• 1 teaspoon kosher salt, plus more for finishing
• 1/2 cup good quality mayonnaise
• 1 tablespoon Dijon mustard
• Optional: 1/2 clove garlic, finely minced, and 1 teaspoon lemon juice for a quick aioli-style dip
• Optional But Highly Recommended:
• Crusty baguette or rustic bread, for soaking up the delicious broth