FRENCHY COOKS: MUSSELS AND FRIES

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Peel the potatoes, wash them, and cut them to size for fries.

Rinse the cut potatoes in clear water with salt to remove starch.

Bring the salted water with potatoes to a boil to blanch them.

Remove the blanched potatoes and place them on a tray with absorbing paper to cool at room temperature.

Heat oil to 275 degrees Fahrenheit and fry the potatoes for 3-4 minutes, then remove and let cool again.

Increase the oil temperature to 350 degrees Fahrenheit and fry the potatoes until golden brown, then season immediately.

For the lemon mayonnaise, separate an egg yolk from its white and add Dijon mustard to the bowl with the yolk.

Add vinegar to the egg yolk and mustard, whisking until smooth.

Emulsify with cannola oil until fully combined, then add lemon zest and season with salt and pepper to taste.

Clean the mussels by removing the beard and rinsing them 3-4 times until the water is clear.

Peel and chop one onion and one shallot into a small mirepoix, and smash the garlic, leaving it whole.

Chop parsley into a chiffonade, using the entire bunch.

In a wok, melt butter and add the mirepoix and garlic to sweat it out, seasoning with rosemary, salt, and pepper.

Add the cleaned mussels to the wok and give it a shake, then cover to steam.

After a minute, add white wine and stir, cooking for another minute or two until the mussels open.

Add chopped parsley and lemon juice, adjusting seasoning if needed, and give it a final shake.

Serve the mussels in a bowl with the broth, ensuring to include plenty of juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens