Mussels and fries are a classic combination. It’s also quite simple to make and inexpensive. Mussels can be salty, so be careful when adding salt. Use just a little at the beginning and taste before you add more. Have fun in the kitchen!

Mussels with Oven Fries

Category

Category name

Serves

3-4

For the Mussels

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 tablespoons chopped garlic
  • 1 tablespoon herbes de Provence
  • 1 cup white wine
  • 3 pounds mussels
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • ½ cup light cream
  • Flat-leaf parsley, for garnish

Method

  1. Heat olive oil in a large, deep pan over medium-high heat. Add the onion, garlic and herbs de Provence and sauté until soft and translucent, 3 to 4 minutes. Add the white wine and bring to a boil. Add the mussels and cook, stirring for 1 minute. Then, cover and continue cooking until they open, 4 to 6 minutes. Taste and adjust the seasoning then add the cream, stirring. Top with parsley and serve heaped in warm bowls with fries alongside.

For the Oven Fries

Ingredients

  • 1 very large russet potato
  • 1 tablespoon white vinegar
  • 3 cups water, for soaking
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 3 tablespoons olive oil
  • Kosher salt

Method

  1. Peel and cut the potato into batons. In a large bowl, combine the water and vinegar. Add the potatoes and soak for 3 hours or overnight.
  2. Preheat the oven to 425°F and set a rack in the middle position. Line a baking sheet with nonstick aluminum foil.
  3. In a medium, microwavable bowl, mix the cornstarch and water until smooth. Add the oil and whisk. Microwave on high for 1 minute, stopping to stir well every 20 seconds. Take care when removing the bowl as it will be hot.
  4. Remove the soaked potatoes to a towel and pat dry.  Add them to the bowl with the cornstarch-oil mixture and toss to coat thoroughly. Spread them in a single layer on the baking sheet, making sure they’re not touching.
  5. Bake for 20 minutes, and then turn them over and return them to the oven until they are crisp and golden brown, another 10 to 15 minutes. Sprinkle with salt, shaking the pan and serve hot with the mussels.