Moules-Frites
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
- In a large bowl, whisk the mustard, egg yolk, vinegar, lemon juice, and garlic together until smooth.
- Whisking constantly, slowly drizzle in oil in a thin stream until it begins to emulsify.
- Continue whisking and adding oil until all the oil has been added, season with salt.
- If not using right away, cover and refrigerate for up to a week.
For the Fries
- Add the sliced potatoes to a Dutch oven. Pour in enough oil to cover the fries.
- Slowly bring temperature of oil to 375 F (190 C). Cook for 10-12 minutes gently stirring occasionally.
- Once fries are golden and crispy, remove to a paper towel lined bowl to drain.
- Immediately season with salt. Keep warm.
For the Mussels
- When the fries are about halfway finished, start the mussels.
- 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).
- When the pan is very hot, add the butter, fennel, leeks, and garlic and sizzle for 30 seconds.
- Add the mussels, white wine, Pernod or pastis, toss once, and cover tightly to steam.
- Steam until the mussels are opened, about 5 minutes.
- Add the tarragon and toss to combine. Season with salt and pepper.
To Finish
- Divide the mussels between 4 large bowls.
- Serve immediately with French Fries and Aioli.
