Moules-Frites with Garlic-Parsley Mayonnaise and French Fries

By Culiora

Classic white wine-steamed blue mussels served with crispy double-fried fries and a rich mayonnaise flavored with garlic and flat-leaf parsley. The aromatic broth of white wine, shallots, and cream is perfectly soaked up by the freshly fried potato batons. A timeless bistro classic from Belgian cuisine.

• Servings: 4
• Prep time: 30 min
• Cook time: 35 min
• Total time: 65 min

Ingredients

• 1 kg waxy to floury potatoes (such as Bintje or King Edward), peeled and cut into 1 cm batons
• 1 l frying oil (such as rapeseed or peanut oil)
• 1 tsp fine sea salt
• 2 pcs egg yolks, at room temperature
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 dl neutral rapeseed oil, at room temperature
• 2 clove garlic cloves, finely grated
• 0.5 dl fresh flat-leaf parsley, very finely chopped
• 0.5 tsp salt
• 1 pinch freshly ground black pepper
• 1.5 kg fresh blue mussels in mesh, cleaned and debearded
• 2 pcs shallots, finely chopped
• 2 clove garlic cloves, thinly sliced
• 2 tbsp butter
• 3 dl dry white wine
• 1 dl heavy cream
• 0.5 dl fresh flat-leaf parsley, roughly chopped
• 1 pinch freshly ground black pepper

Instructions

1. Soak the potato batons in a large bowl of cold water for about 15 minutes to draw out excess starch. Drain the water and dry the potatoes thoroughly with a clean kitchen towel.
2. Make the mayonnaise: Whisk together egg yolks, Dijon mustard, and white wine vinegar in a bowl. Add the rapeseed oil drop by drop while whisking vigorously until the emulsion begins to thicken, then pour in a thin, steady stream. Fold in the grated garlic and finely chopped parsley. Season to taste with salt and black pepper and refrigerate until serving.
3. Perform the first fry of the potatoes: Heat the oil in a large pot or deep fryer to 140 °C. Fry the potatoes in batches for 5–6 minutes until soft all the way through but not yet colored. Remove with a slotted spoon and let drain and cool on paper towels or a wire rack.
4. Sort through the blue mussels under cold running water: Scrub the shells clean and pull off any beards. Tap open mussels firmly against the kitchen counter; discard any that do not close within 30 seconds. Also discard any mussels with cracked shells.
5. Heat the oil to 180 °C for the second fry. Fry the potatoes in 2–3 batches for 2–4 minutes until deep golden brown and crispy. Drain briefly, transfer to a bowl, and immediately toss with the sea salt.
6. Cook the mussels at the same time: Melt the butter over medium-high heat in a large pot (with a tight-fitting lid). Sauté the shallots and sliced garlic for 1–2 minutes without letting them take on color.
7. Pour in the white wine and bring to a rolling boil. Add the mussels, immediately cover with the lid, and steam over high heat for 3–4 minutes. Gently shake the pot a couple of times during cooking so the mussels steam evenly.
8. Remove the lid once the shells have opened completely. Stir in the heavy cream, freshly ground black pepper, and roughly chopped parsley, and let simmer for another 1 minute. Discard any mussels that have remained closed.
9. Divide the mussels and the hot broth among deep, preheated bowls. Serve immediately alongside the piping hot, crispy french fries and the chilled garlic and parsley mayonnaise.