CLASSIC WHITE WINE AND CREAM MUSSELS WITH HOMEMADE FRIES AND SPICY MAYONNAISE.
- Servings: 4
- Prep time: 35 minutes
- Freezing time: 45 minutes
- Cook time: 40 minutes
- Total time: 2 hours
Ingredients
Homemade fries
- 1.2 kg Yukon Gold potatoes
- 4 garlic cloves, lightly crushed
- 4 sprigs fresh thyme
- Kosher salt
- Canola oil, refined olive oil or a mixture of both, for frying
Espelette pepper mayonnaise
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 180 ml canola oil or another neutral oil
- 1-2 teaspoons Espelette pepper, to taste
- Kosher salt
Moules marinières
- 2 kg fresh mussels
- 2 tablespoons olive oil
- 3 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 4 sprigs fresh thyme
- 375 ml dry white wine, preferably Toujours Soif
- 250 ml 35% cream
- 45 g cold unsalted butter, cubed
- Kosher salt, if needed
- Freshly ground black pepper
Preparation
Make the fries
- Peel the Yukon Gold potatoes and cut them into evenly sized fries, approximately 1 cm thick.
- Place the fries in a large pot and cover generously with cold water. Season the water with salt, then add the garlic and thyme.
- Bring slowly to a gentle simmer. Cook for 10–15 minutes, until the fries are completely tender but still holding their shape. Avoid boiling too aggressively.
- Carefully transfer the fries to a cooling rack in a single layer. Let them steam-dry for 10 minutes, then place the rack directly in the freezer for at least 45 minutes. This dries and firms the surface, helping the fries become especially crisp.
Make the mayonnaise
- In a bowl, whisk together the egg yolk, Dijon mustard and lemon juice.
- While whisking continuously, slowly drizzle in the oil until the mayonnaise becomes thick and emulsified.
- Season generously with Espelette pepper and salt. Add a little more lemon juice if needed. Refrigerate until ready to serve.
Fry the potatoes
- Heat the frying oil to 175°C (350°F).
- Working in batches, fry the potatoes for 4-6 minutes, until deeply golden and crisp.
- Drain well, season immediately with salt and keep warm while preparing the mussels.
Cook the mussels
- Rinse and scrub the mussels under cold water. Remove the beards and discard any cracked mussels or any open ones that do not close when tapped.
- Heat the olive oil in a large pot over medium heat. Add the shallots, garlic and thyme. Cook gently for 2-3 minutes without browning.
- Increase the heat to high. Add the mussels and white wine, then immediately cover the pot. Cook, shaking the pot occasionally, until the mussels open, about 4-5 minutes.
- Transfer the mussels to a serving bowl, leaving the liquid in the pot. Discard any mussels that remain closed.
- Add the cream to the cooking liquid and boil for 2-3 minutes, until slightly reduced. Lower the heat and whisk in the cold butter until the sauce is glossy and lightly thickened.
- Taste and adjust the seasoning with salt and black pepper. Return the mussels to the pot and toss gently to coat them in the sauce.
- Serve immediately with the hot fries and Espelette pepper mayonnaise.
By Laurent Dagenais