Belgian Moules Frites

With a delightful garlic wine sauce, this recipe will be your go-to every time you crave moules frites!

---

Ingredients

• 2 pounds mussels*
• 1 tablespoon plus 11/2 teaspoons kosher salt, divided
• Canola or vegetable oil, for frying
• 2 russet potatoes, cut into ¼-inch-thick sticks
• 2 tablespoons olive oil
• 2 large shallots, chopped
• 3 cloves garlic, minced
• 11/2 cups dry white wine
• 1/4 cup unsalted butter
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh parsley, divided
• 1/2 teaspoon ground black pepper
• Lemon Aïoli

Lemon Aïoli

• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 3/4 cup mayonnaise
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground red pepper

---

Instructions

1. In a large bowl combine mussels, water to cover, and 1 tablespoon salt.
   Let soak for 15 minutes; drain. Remove beards (strands of tissue attached to
   shell) by pulling them away from shells, cutting if necessary. Place mussels in
   a clean bowl; cover, and refrigerate for up to 1 day.

2. Line a rimmed baking sheet with paper towels. In a large Dutch oven, pour
   oil to a depth of 2-inches. Heat oil over medium-high heat until a deep-fry
   thermometer registers 325°. Cook potatoes, in batches, for 3 minutes or just
   until tender. Drain on prepared pan, and let cool for 15 minutes. Increase oil
   temperature to 350°.

3. Meanwhile, in a large skillet, heat olive oil over high heat until smoking; add
   shallots and garlic, and cook for 15 seconds. Add mussels; cook for 30 seconds,
   stirring constantly. Add wine and 1 teaspoon salt; cover, and cook for 3 minutes
   or until mussels begin to open. Add butter, stirring until melted. Sprinkle with
   tarragon and 11/2 teaspoons parsley.

4. Cook fries in hot oil, in batches, maintaining oil temperature at 350°, until
   fries are golden brown. Drain on prepared pan, and sprinkle with remaining 1/2
   teaspoon salt and remaining 11/2 teaspoons parsley. Serve mussels and fries
   immediately with Lemon Aïoli.

For Lemon Aïoli

1. In a small skillet, heat olive oil over medium-low heat; add garlic, and cook
   for 2 minutes. Remove from pan, and let cool for 20 minutes.

2. In a small bowl, stir together garlic, mayonnaise, and remaining 4 ingredients.
   Cover, and refrigerate for up to 3 days.

---

This Recipe Is Published Here

bon appetit