Brothy Mussels With Oven Fries Recipes

BROTHY MUSSELS WITH OVEN FRIES

Steps:

• Preheat oven to 475F. Place a rimmed baking sheet in the oven to heat it up - this helps the fries crisp nicely.
• In a large pot of generously salted water, place the potato wedges. Place pot over high heat. When it boils, turn heat down and simmer potato wedges 6-8 minutes. They should be just barely cooked through.
• Drain potatoes and let stand about 10 minutes until they dry. Toss with 6 T olive oil, season with salt and pepper.
• Carefully remove the hot rimmed sheetpan from oven, place seasoned potatoes on the sheet, and roast for 25 minutes, turning once. They should be nicely browned and crisp. If desired, season with extra salt.
• When the fries have about 10 minutes remaining in cooking time, using the same pot or a skillet, over Medium High heat, melt 2 T butter and remaining olive oil. Cook the garlic 1-2 minutes, just until fragrant.
• Add the wine and tomatoes. Season lightly with salt and pepper. Simmer sauce about 3 minutes.
• Add the mussels and cover to cook for 3-5 minutes. All of the mussels should be opened at this point - just discard any which are still tightly closed.
• Transfer cooked mussels to serving bowls. Add the remaining 2 T butter to the sauce, stir in, and pour the sauce over the mussels. Garnish with parsley, if desired. Serve with fries.

MOULES FRITES - BELGIAN MUSSELS WITH FRENCH FRIES (OVEN FRIES)

Steps:

• Preheat oven to 425 degrees. Spray 2 baking pans generously with cooking spray.
• Divide potatoes between the 2 pans. Drizzle 1 tablespoon olive oil over each pan. Season with salt and pepper. Toss potatoes so they get evenly coated with oil and seasoning. Lay out in a single layer on each pan.
• Bake for 10 minutes, then flip over and bake for 10-12 more minutes, until fries are browned and slightly crispy. While fries are baking, make the mussels. (If the fries are done before the mussels are ready, put them back in the oven for the last few minutes as you're making the mussels to keep them hot and crispy.)
• Melt butter over medium heat in a large skillet or pot that has a cover. Add leek and season with salt and pepper. Cook, stirring occasionally, for 3 minutes. Add garlic and cook about 2 more minutes, until leek is soft and garlic is fragrant.
• Add wine and ½ cup water. Turn heat to medium-high and bring to a boil. Boil for 2 minutes. Add the mussels and cover. Cook for 5 minutes.
• Remove mussels from the pot and place in serving bowl. Discard any mussels that do not open after cooking. Add the parsley to liquid in the pot and stir to combine. Pour the liquid over the mussels. Serve mussels with fries on the side and mayonnaise for dipping the fries.

CLASSIC MOULES FRITES

Steps:

• In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
• Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.