Mussels with French fries is classic and tasty | Jacques Pepin Today's Gourmet | KQED

mussels

🥗Healthier: clams

💰Cheaper: canned mussels

Canned mussels are more affordable and easy to find.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth is lower in calories, while vinegar adds acidity.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

Peel the potatoes and cut them into half-inch slices, then cut across again to make French fries.

Soak the cut potatoes in water to prevent discoloration.

Wash the potatoes in water to remove some starch.

Pre-cook the French fries in 1.5 cups of oil at 330°F for about 4-5 minutes until soft but not crispy.

Remove the pre-cooked fries and let them cool; they can be covered and set aside for later.

For the mussels, clean them under cold water, scrubbing the shells to remove any grit.

In a large pot, heat butter over medium heat until melted.

Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.

Pour in white wine and bring to a simmer.

Add cleaned mussels to the pot and cover; steam until mussels open, about 5-7 minutes.

Discard any mussels that do not open after cooking.

Chop parsley and add it to the pot; stir gently to combine.

At the last moment, re-fry the pre-cooked fries in very hot oil until crispy and golden brown.

Remove fries and drain on paper towels; season with salt.

Serve mussels in a bowl with fries on the side and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens