Moules-Frites - Crispy Belgian French Fries & Mussels

Name: Moules-Frites - Crispy Belgian French Fries & Mussels
Ingredients: 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; freshly ground black pepper; 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; Crusty baguette or rustic bread, for soaking up the delicious broth

culinarycreationss.com

Master traditional Moules-Frites at home! Learn to make ultra-crispy Belgian french fries and flavorful wine-steamed mussels. Easy recipe for all skill levels.

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Ingredients

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
freshly ground black pepper
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
Crusty baguette or rustic bread, for soaking up the delicious broth