Name: Mussels and Fries with Mustard Mayonnaise
Cook time: 10 min
Total time: 30 min
Yield: Makes 2 servings
Ingredients: 1 (15- to 16-ounce) package frozen french fries; 1 small onion; 2 garlic cloves, forced through a press; 3 tablespoons unsalted butter; 2 teaspoons dry mustard; 2 teaspoons water; 1/2 cup mayonnaise; 1 cup dry white wine; 2 pounds cultivated mussels, rinsed; 2 tablespoons chopped flat-leaf parsley; Equipment: an adjustable-blade slicer; Accompaniment: crusty bread (preferably a baguette)

Photo by Romulo Yanes

While there's no substitute for eating a bowl of mussels on France's Atlantic coast, you'll be surprised at how easy it is to re-create this briny, aromatic dish at home.

Cooks' note:

This recipe can be doubled in an 8-quart heavy pot.

Recipe information

Total Time
30 min
Yield
Makes 2 servings

Ingredients

1 (15- to 16-ounce) package frozen french fries

1 small onion

2 garlic cloves, forced through a press

3 tablespoons unsalted butter

2 teaspoons dry mustard

2 teaspoons water

1/2 cup mayonnaise

1 cup dry white wine

2 pounds cultivated mussels, rinsed

2 tablespoons chopped flat-leaf parsley

Equipment:

Equipment: an adjustable-blade slicer

Accompaniment: crusty bread (preferably a baguette)

Preparation

Step 1
Cook french fries according to package instructions and keep warm in oven if necessary.
Step 2
Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.
Step 3
While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper.
Step 4
Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels 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.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.