FBD

Steamed Mussels with Pommes Frites

FrenchSeafoodIntermediate35 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 2 cup yellow onion, thinly sliced
  • 1 0.5 cup fennel bulb, thinly sliced
  • 0.5 tsp salt
  • 0.3 tsp black pepper
  • 2 cup fresh tomatoes, thinly sliced
  • 1 tbsp garlic, minced
  • 4 cup dry white wine
  • 0.5 cup heavy cream
  • 0.3 tsp saffron threads
  • 4 dozen live mussels, scrubbed and debearded
  • 1 tbsp fresh parsley, finely chopped
  • 1 lb Idaho potatoes, peeled and cut into 4-inch by 1/4-inch sticks
  • 2 cup vegetable oil, for frying

Instructions

  1. 1

    In a large sauté pan with a lid, heat the olive oil over medium-high heat. Add the onions and fennel. Season with salt and pepper. Sauté for 2 minutes.

  2. 2

    Add the tomatoes and garlic. Season with salt and pepper. Sauté for 1 minute.

  3. 3

    Add the white wine, heavy cream, and saffron threads. Bring the mixture to a simmer.

  4. 4

    Add the mussels and parsley, then cover. Simmer for 4 to 6 minutes until the mussels open. Discard any mussels that do not open.

  5. 5

    While the mussels are steaming, heat the vegetable oil in a separate deep pan. Fry the potato sticks until golden brown, about 4 to 5 minutes. Remove and drain on paper towels. Season with salt.

  6. 6

    Spoon the mussels and broth into shallow bowls. Serve the frites on the side for dipping in the broth.