Name: Mussels in White Wine with Fries
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: ¼ cup (60 ml) mayonnaise; 1 tsp (5 ml) harissa; 1 lb (450 g) russet potatoes, peeled and julienned on a mandoline; Vegetable oil, for frying; 2 shallots, finely chopped; 1 garlic clove, finely chopped; 2 tbsp butter; ½ cup (125 ml) white wine; 2 lb (900 g) mussels, trimmed and washed; 2 tbsp flat-leaf parsley, finely chopped

Preparation

- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels. Preheat the oven to 200°F (95°C).
Spicy Mayonnaise
- In a small bowl, combine all of the ingredients. Refrigerate until ready to serve.
Fries
- In another bowl, rinse the potatoes under cold water until the water runs clear. Drain and pat dry with a clean dishcloth.
- Fry half of the potatoes at a time in the oil for 2 minutes or until lightly golden and crispy. Watch out for splattering. Drain well on the paper towel. Season with salt. Keep warm in the oven.
Mussels in White Wine
- In a large pot over medium heat, soften the shallots and garlic in 1 tbsp of the butter. Add the white wine and let reduce for 1 minute. Add the mussels. Cover and simmer until the mussels have opened, about 4 to 5 minutes. Discard any mussels that have not opened. Using a slotted spoon, remove the mussels and transfer to a serving dish. Keep warm.
- Reduce the cooking juices for 2 minutes. Add the parsley and remaining butter. Season with pepper. Pour over the mussels. Serve the mussels with the fries and spicy mayonnaise.

Mussels in White Wine with Fries

Categories

Ingredients

Spicy Mayonnaise

Fries

Mussels in White Wine

Preparation

Spicy Mayonnaise

Fries

Mussels in White Wine

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin