Boozy Mussels + Rosemary Garlic Fries

Mains
Written By Edouard Massih

Boozy Mussels + Rosemary Garlic Fries

This recipe brings me back to when I was studying abroad in college. As I sat on the corner of St. Germain at Léon de Bruxelles, I slurped down those mussels and dipped the crispy fries in the wine and cream sauce. Then I soaked the freshly baked baguette in the sauce and finished off with a sip of refreshing riesling! Cheers to those memories, and reliving them in Brooklyn!

Photos by Sean Fagan

Total Time: 30 minutes
Serves: 4 people

INGREDIENTS

Boozy Mussels:

  • 2 tbsp unsalted butter

  • 1 shallots, peeled + finely chopped

  • 1 onion, peeled + finely chopped

  • 3 garlic cloves, peeled + minced

  • 1 leek, light green + white part cleaned, sliced

  • 2.5 lb mussels, debearded + cleaned

  • ¾ cup, white wine

  • ½ cup, heavy cream

  • 1 tsp, red pepper flakes

  • Salt, to taste

  • Parsley to garnish

Rosemary Garlic Fries:

  • 4 large russet potatoes, peeled + cut into ¼ thick sticks

  • 1 btl vegetable or corn oil

  • 2 garlic cloves, peeled + crushed

  • 2 rosemary sprigs

  • Sea Salt, to taste

INSTRUCTIONS

Boozy Mussels:

1.    In a large pot, melt the butter over high heat.

2.     Add shallots, onion, leeks, and garlic; season with salt and pepper and cook for 3-4 minutes or until translucent. 

3.     Add mussels and wine, cover the pot and cook for 5-6 minutes or until all the mussels have opened. 

4.    Finish the mussels by stirring in the cream, red pepper flakes, and salt.

5.    Garnish the mussels with parsley - make sure to serve warm, with a side of french baguette and the french fries!!

6.    Enjoy!!!

Rosemary Garlic Fries:

1.     In a medium sized pot, heat oil over medium-high heat until a deep-fry thermometer reaches 375F.

2.     Add potatoes in small batches, and cook until tender, about 5-6 minutes. 

3.     Using a slotted spoon, transfer fries to a rack or paper towels on a baking sheet, and chill in freezer for 10 minutes. 

4.    Increase the heat on the oil to 390F. In small batches, add potatoes with crushed garlic, and a few rosemary sprigs. 

5.    Cook until golden brown and crispy. About 4-5 minutes. 

6.    With a slotted spoon, transfer the fries to a rack or paper towels, season with salt. 

7.     Crunch away!

 

Edouard Massih
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