Moules Frites
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Loading... - Sienna Gray
- 03 Jan 2022
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Active: 30 mins
Total: 35 mins
Servings: 2
Ingredients
Ingredient Checklist
· 1 large russet potato, scrubbed and cut into wedges
· 4 tablespoons extra-virgin olive oil, divided
· ½ teaspoon ground pepper, divided
· ¼ teaspoon salt
· ¼ teaspoon cayenne pepper
· 1 large egg yolk, pasteurized, if desired
· 1 teaspoon minced fresh parsley plus 1 tablespoon, divided
· 1 teaspoon lemon juice
· ½ teaspoon minced shallot plus 1 tablespoon, divided
· ½ teaspoon whole-grain mustard
· ½ cup chopped leek
· 2 pounds mussels, scrubbed and debearded (see Tip)
· ¾ cup dry white wine, such as chardonnay or pinot grigio
· Sliced scallions & crushed red pepper for serving
Directions
Instructions Checklist
· Step 1
Place a large rimmed baking sheet in oven; preheat to 425°F. Bring a kettle of water to a boil.
· Step 2
Place potato wedges in a medium bowl and cover with boiling water. Let stand for 5 minutes. Drain and pat dry. Toss with 1 tablespoon oil, 1/4 teaspoon ground pepper, salt and cayenne in the medium bowl. Spread the wedges in a single layer on the preheated pan. Bake, flipping once, until golden and crispy, 25 to 30 minutes.
· Step 3
Meanwhile, whisk egg yolk, 1 teaspoon parsley, lemon juice, 1/2 teaspoon shallot, mustard and the remaining 1/4 teaspoon pepper in a small bowl. While whisking, drizzle in 2 tablespoons oil until blended. Set aside.
· Step 4
Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add leek and the remaining 1 tablespoon shallot; cook, stirring occasionally, until softened, about 5 minutes. Add mussels, wine and the remaining 1 tablespoon parsley. Cover and steam until the mussels open, 3 to 5 minutes. (Discard any that don't open.) Read More…
