Mussels & Frites
Posted by Callies Biscuits on
I love to throw a dinner party – nothing fancy – just a Sunday Supper with family and close friends! This recipe is one of my favorites for an impromptu get-together. There is very little preparation to this dish, so you spend more time with your guests and less time in the kitchen. I have my kiddos make place cards, cut flowers from the garden, and set the table.
Meanwhile, I throw potatoes in oil, set a timer, and then chop garlic and herbs. The frites recipe is an adaptation from the Fine Cooking recipe. I've always been apprehensive to cooking fries at home because of the fuss and mess, but Fine Cooking makes you look like a pro in the kitchen. Who knew cooking the perfect french fry could be so easy? Just set it and forget it!
Last, I steam the mussels until the shells open, pour some wine, and serve immediately. I love adding Ms. Em's bread to the table to dip in the mussel broth. Enjoy time with friends and family around the table!
Mussels & Frites
- - 3 pounds mussels
- 2 cans unsweetened coconut milk
- 1 tablespoon sesame oil
- 1 tablespoon lemongrass
- 2 tablespoons fish sauce
- 4 cloves garlic, minced
- 3 green onions, diced
- 1 inch knob of ginger, peeled and diced
- 3 thai chilis, seeds removed and chopped
- Juice of two limes
- ¼ cup of each: mint, basil and cilantro
- 1. In a food processor pulse together the lemongrass, fish sauce, garlic, green onions, ginger, chilis and lime juice until combined and a paste is made.
1. In a large heavy skillet, heat sesame oil to medium heat.
1. Add the paste you made in the food processor and stir until fragrant.
1. Add the coconut milk to the skillet and stir to combine.
1. Add in the mussels. Cover with a lid and lower heat to a simmer. Cook for 8 minutes or until all of the mussels have opened. Discard any mussels that haven’t opened.
1. Sprinkle the herbs over the mussels and serve immediately.
1. Enjoy with homemade frites!
- - 3 pounds russet potatoes, scrubbed clean
- 3 quarts vegetable or canola oil
Frites Instructions (Adapted from Fine Cooking Magazine)
- 1. Cut each potato lengthwise into ½ inch disks. Cut those disks lengthwise into ½ inch matchsticks. It’s ok if they aren’t all the same length.
1. Soak the potatoes in ice cold water for 5 minutes. Drain and rinse. Repeat three times. Place the potatoes in a single layer on paper towels and let dry for 30 minutes.
1. Transfer potatoes to a large stock pot. Pour the oil over the potatoes and set the heat to high. Bring to a boil. Stir the potatoes gently to prevent sticking to the pot.
1. Once the oil starts to boil (about 10 minutes) turn the heat down to medium and cook the potatoes for 25-30 minutes or until they are golden brown and crisped. Stirring frequently.
1. Remove fries with a slotted spoon and transfer to a paper towel lined tray to drain.
1. Season fries with salt and serve immediately.