Name: Moules-Frites with White Wine and Celery
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 lbs Fresh Mussels, cleaned and debearded; 2 lbs Russet Potatoes, peeled and cut into batons; 4 tbsp Unsalted Butter; 2 medium Shallots, finely minced; 2 stalks Celery stalks, thinly sliced; 3 cloves Garlic cloves, minced; 1 cup Dry White Wine (such as Muscadet or Sauvignon Blanc); 0.5 cup Fresh Flat-leaf Parsley, chopped; 1 quart Vegetable oil for frying; 1 to taste Salt and Freshly Cracked Black Pepper

"Transport yourself to a coastal bistro with this elegant yet simple Moules-Frites recipe. Plump mussels are steamed to perfection in a fragrant broth of dry white wine, butter, and crisp celery, served alongside irresistible double-fried potatoes."

1 Ingredients

Qty	Item
4 lbs 1.8 kg	Fresh Mussels, cleaned and debearded
2 lbs 900 g	Russet Potatoes, peeled and cut into batons
4 tbsp 56 g	Unsalted Butter
2 medium 60 g	Shallots, finely minced
2 stalks 80 g	Celery stalks, thinly sliced
3 cloves 15 g	Garlic cloves, minced
1 cup 240 ml	Dry White Wine (such as Muscadet or Sauvignon Blanc)
0.5 cup 15 g	Fresh Flat-leaf Parsley, chopped
1 quart 950 ml	Vegetable oil for frying
1 to taste 0 g	Salt and Freshly Cracked Black Pepper

2 Instructions

Prepare the fries: Soak the potato batons in cold water for 30 minutes to remove excess starch. Drain and pat very dry with paper towels.

Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Fry potatoes in batches for about 5 minutes until soft but not browned. Remove and drain on a wire rack.

Clean the mussels: Scrub under cold running water and remove the 'beard' (the hairy bit) by pulling it toward the hinge. Discard any mussels that are open and don't close when tapped.

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the shallots and celery, sautéing for 3-4 minutes until translucent. Add the garlic and cook for 1 minute more.

Pour in the white wine and increase the heat to high. Bring to a boil for 1 minute to cook off the raw alcohol.

Add the mussels to the pot, cover tightly with a lid, and steam for 5-7 minutes. Shake the pot occasionally. The mussels are done when they have all opened wide.

While the mussels steam, increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes until golden brown and crispy. Season immediately with salt.

Discard any mussels that did not open. Stir the fresh parsley into the mussel pot and season the broth with black pepper.

Serve the mussels in large bowls with plenty of the broth, accompanied by the hot fries and a side of mayonnaise if desired.

·
Double-frying the potatoes is the secret to a soft interior and a perfectly crispy exterior.
·
Use a high-quality dry white wine that you would actually enjoy drinking; it forms the base of the sauce.
·
Do not overcook the mussels; as soon as they open, they are ready to eat. Overcooking makes them rubbery.
·
Serve with a crusty baguette to soak up the delicious wine and celery broth remaining in the bowl.

? Frequently Asked Questions

What is the best type of wine to use?

A dry, crisp white wine like Muscadet, Sauvignon Blanc, or Pinot Grigio works best. Avoid sweet or oaky wines like Chardonnay.

How do I know if a mussel is bad?

Before cooking, if a mussel is open, tap it; if it doesn't close, discard it. After cooking, if a mussel remains tightly closed, discard it as well.

Can I use frozen mussels?

While fresh is preferred for texture and flavor, you can use frozen mussels. Ensure they are fully thawed and reduce the steaming time slightly if they are pre-cooked.

Can I bake the fries instead of frying?

Yes, you can toss the potato batons in oil and salt and bake at 425°F (220°C) for 25-30 minutes, but they won't have the classic bistro texture of deep-fried fries.

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