French / PNW favorite
Why it works:
White wine and butter for the mussels, Aioli and lemon for the fries. It's classy comfort food that you eat with your hands, sharing with someone, and drink wine.
Yield: 1 portion to share.
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Equipment:
Stock Pot
Fryer
Ingredients:
14 ounces store-bought frozen french fries (from 1 [28-ounce] bag)
1 cup mayonnaise
2 teaspoons Dijon mustard
4 tablespoons unsalted butter (2 ounces)
1 large shallot, finely chopped
4 garlic cloves, minced
2 teaspoons kosher salt
2 cups dry white wine
3 pounds mussels
2 tablespoons parsley, roughly chopped
Lemon wedges, for serving
Instructions: Cook French fries according to package instructions.
While fries cook, combine mayonnaise and Dijon mustard in a medium bowl and whisk until smooth. Set aside.
Melt butter in a large Dutch oven over medium heat. Add shallots, garlic, and kosher salt, and cook until softened and translucent, about 3 minutes. Add wine and bring to a simmer. Add mussels and stir to coat in aromatics. Cover pot and cook until mussels just begin to open, about 5 minutes. Taste cooking liquid and add salt as needed. Top mussels with parsley and serve with lemon wedges alongside French fries and Dijon mayonnaise dipping sauce.
Plating Instructions
Tasting Journal
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