Pour a glass of chilled white wine, set up a table outside and serve this simple meal of Bistro-Style Mussels And Fries.
The mussels are steamed in wine which forms the base for a flavorful sauce. A touch of cream adds richness. The crisp fries are the perfect accompaniment and are so good dipped in the sauce. (I cheated and baked up some frozen shoe string fries. Much easier though just a bit less authentic.)
Bistro-Style Mussels And Fries
2 cloves garlic, bruised
2 shallots, thinly sliced
375ml dry white wine
1 bay leaf
2 sprigs thyme
1 Tbs white wine vinegar
2kg mussels, cleaned
100ml heavy cream
1/2 bunch parsley, chopped
Vegetable oil, for frying
1. To make the fries, slice the potatoes into thin strips and pat dry with paper towels. Heat vegetable oil in a deep fat fryer (or a large heavy pot) to 325°F/160°C. Work in batches and cook fries for 4 minutes, or until crisp and golden. Remove with a slotted spoon, drain on paper towels and season with sea salt. Keep warm in a low oven.
2. Gently cook the shallot and garlic in a saucepan with 1 tablespoon butter and 1 tablespoon olive oil for 3 minutes. Pour in the wine and add bay leaf, thyme, vinegar and some black pepper. Bring to a boil. Add mussels and stir to coat.
3. Cover and cook for 4 to 5 minutes. Once the mussels are open, use a slotted spoon to transfer them to large bowl. Discard any that do not open.
4. Boil the remaining sauce and reduce slightly. Remove from heat and whisk in the remaining butter and the cream.
5. Serve the mussels in deep bowls and top with some sauce and a side of the fries. Garnish with parsley.
Recipe from Olive Magazine
I love every word in ‘Noble Neighbor’. It’s a comforting song that exudes hope. Beautiful.
“If you find that you’re among your loved ones,
Count yourself blessed
If your tired feet are ever aching,
Come find Her rest
If your memory is haunted by your longings,
May you forget”
Check out Thad Kopec on Bandcamp, where you can buy his music.