French Bistro Style Moules Frites

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.

Cut off the ends of the russet potatoes to eliminate irregular shapes and create a flat surface.

Slice the potatoes into 4-inch slices, ensuring they are all the same thickness.

Stack a few slices and cut them into matchstick shapes, about a quarter of an inch thick.

Place the cut potatoes in a large pot of cold salted water and soak for at least 1 hour, up to 2 hours.

Rinse the potatoes and dry them thoroughly with a paper towel.

Heat vegetable oil in a heavy skillet to 375°F (190°C).

Fry the potatoes in batches for 5 to 7 minutes until golden brown, ensuring they have enough room in the pan to avoid sticking together.

Remove the fries with a slotted spoon and let them drain on a rack over a jelly roll pan lined with paper towels.

Once all fries are cooked, let them cool to room temperature before frying them again for a second time.

While the fries cool, prepare the mussels by soaking them in cold water.

Add chopped onion, minced garlic, and sliced fennel to the mussels for flavor.

Pour in a little bit of cream and white wine to the mussels before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens