Although there’s no substitute for enjoying a pot of freshly steamed mussels on the coast of France, this 30-minute supper is a pretty good substitute. The briny flavor and deep garlic aroma of stewed mussels are surprisingly simple to recreate. Crunchy french fries (whether frozen or homemade) and a mellow mustard mayonnaise round out this classic meal. Served with crusty bread, these mussels can create an intimate weekend dinner or an easy weekday escape.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Cook the fries according to package instructions and keep warm in the oven if necessary.
Step 2
Meanwhile, cut the onion into very thin slices with the slicer, then cook with garlic and a pinch of salt in the butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.
Step 3
While the onion cooks, whisk together the mustard and water until smooth, then whisk in the mayonnaise and about 1/4 teaspoon pepper.
Step 4
Add the wine to the onion and briskly simmer, covered, stirring occasionally, until the onion is almost tender, about 5 minutes. Add the mussels and cook, covered, stirring occasionally, until mussels are just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.)
Step 5
Stir the parsley into the cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.
COOK’S NOTE
Step 6
This RECIPE can be doubled in an 8-quart heavy pot.
