The Recipe: Moules & Fries

By: Sabrina Khalil

I adore this meal. Simple and straight to the point, it's perfect with a nice glass of wine.

Did I mention how easy it is to make? Yes, we are making Moules & Fries for today's recipe and I couldn't be more excited!

Courtesy of Bonappetit.com, I found this fantastic recipe that will have you enjoying one your restaurant favorites right in your own kitchen.

INGREDIENTS:

3 tablespoons olive oil
6 small shallots, thinly sliced
6 garlic cloves, thinly sliced
2 cups dry white wine
5 pounds mussels, scrubbed, debearded
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 tablespoons chopped fresh dill plus more for serving
2 tablespoons chopped fresh flat-leaf parsley plus more for serving
Kosher salt, freshly ground pepper

Method:

Heat oil in a large heavy pot over medium heat. Add shallots and garlic and cook, stirring occasionally, until softened not browned, about 5 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is reduced by half, 3-4 minutes. Add mussels, cover, and cook, shaking pot occasionally, until shells open (discard any that do not open), 10–12 minutes. Using a slotted spoon, transfer mussels to shallow bowls.
Add butter to cooking liquid and stir until melted. Add 2 Tbsp. dill and 2 Tbsp. parsley; season with salt and pepper. Ladle cooking liquid over mussels and top with more herbs.
As for the fries, we've decided to give you n nontraditional recipe that's sure to wow your guest,s no matter where you serve this fun meal.
These Slow-Fired French Fries are also courtesy of bonapetit.com.

Method:

Peel 2 lb. large russet potatoes; cut into long french-fry sticks, about 3/8×3/8 inches thick. Rinse; shake off water.
Transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. Pour in safflower or vegetable oil to cover potatoes by 1″. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25–30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.
WE SAID THIS: ENJOY!