Moules-Frites

  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

We all know steak frites, but we're taking it a step up using mussels and pairing them with cripsy Yukon gold potatoes and served with a homemade aioli. 

SERVES
4

Ingredients

Aioli

  • 1 teaspoon (5 ml) Dijon mustard
  • 1 egg yolk
  • 2 teaspoons (10 ml) white wine vinegar
  • 2 teaspoons (10 ml) fresh lemon juice
  • 2 cloves garlic, grated
  • 1 cup (240 ml) light olive or vegetable oil
  • Salt for seasoning

Fries

  • 2 pounds (1 kg) Yukon Gold potatoes, peeled and cut into fries
  • Vegetable oil, for frying
  • Salt to season

Mussels

  • 4 tablespoons (60 ml) butter
  • 2 small bulbs fennel, cored and finely sliced
  • 3 leeks, whites only, cleaned and sliced thin
  • 4 cloves garlic, chopped
  • 5 pounds (2 kg) mussels, debearded and scrubbed
  • 2 cups (470 ml) dry white wine
  • 1 ounce (30 ml) Pernod or pastis
  • Salt and pepper to taste

Directions

For the Aioli

  1. In a large bowl, whisk the mustard, egg yolk, vinegar, lemon juice, and garlic together until smooth.
  2. Whisking constantly, slowly drizzle in oil in a thin stream until it begins to emulsify.
  3. Continue whisking and adding oil until all the oil has been added, season with salt.
  4. If not using right away, cover and refrigerate for up to a week.

For the Fries 

  1. Add the sliced potatoes to a Dutch oven. Pour in enough oil to cover the fries.
  2. Slowly bring temperature of oil to 375 F (190 C). Cook for 10-12 minutes gently stirring occasionally.
  3. Once fries are golden and crispy, remove to a paper towel lined bowl to drain.
  4. Immediately season with salt. Keep warm.

For the Mussels

  1. When the fries are about halfway finished, start the mussels.
  2. Heat a very large, skillet, pot, or Dutch oven over high heat (choose a pot or pan large enough to hold double the ingredient volume when covered with a tight-fitting lid).
  3. When the pan is very hot, add the butter, fennel, leeks, and garlic and sizzle for 30 seconds.
  4. Add the mussels, white wine, Pernod or pastis, toss once, and cover tightly to steam.
  5. Steam until the mussels are opened, about 5 minutes.
  6. Add the tarragon and toss to combine. Season with salt and pepper.

To Finish

  1. Divide the mussels between 4 large bowls.
  2. Serve immediately with French Fries and Aioli.