Best Brothy Mussels With Oven Fries Recipes

BROTHY MUSSELS WITH OVEN FRIES

Steps:

• Preheat oven to 475F. Place a rimmed baking sheet in the oven to heat it up - this helps the fries crisp nicely.
• In a large pot of generously salted water, place the potato wedges. Place pot over high heat. When it boils, turn heat down and simmer potato wedges 6-8 minutes. They should be just barely cooked through.
• Drain potatoes and let stand about 10 minutes until they dry. Toss with 6 T olive oil, season with salt and pepper.
• Carefully remove the hot rimmed sheetpan from oven, place seasoned potatoes on the sheet, and roast for 25 minutes, turning once. They should be nicely browned and crisp. If desired, season with extra salt.
• When the fries have about 10 minutes remaining in cooking time, using the same pot or a skillet, over Medium High heat, melt 2 T butter and remaining olive oil. Cook the garlic 1-2 minutes, just until fragrant.
• Add the wine and tomatoes. Season lightly with salt and pepper. Simmer sauce about 3 minutes.
• Add the mussels and cover to cook for 3-5 minutes. All of the mussels should be opened at this point - just discard any which are still tightly closed.
• Transfer cooked mussels to serving bowls. Add the remaining 2 T butter to the sauce, stir in, and pour the sauce over the mussels. Garnish with parsley, if desired. Serve with fries.

CLASSIC MOULES FRITES

Steps:

• In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
• Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.

BROTHY MUSSELS WITH OVEN FRIES

Steps:

• Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. In a pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil, then reduce heat and simmer until just cooked through, 6 to 8 minutes. Drain; let stand until dry, 10 minutes. Toss with 3 tablespoons oil; season with salt and pepper. Carefully transfer, cut-side down, to baking sheet and roast, flipping once, until crisp, 20 to 25 minutes. Season with salt.
• Meanwhile, return pot to medium-high heat; swirl in 1 tablespoon butter and remaining oil. Add garlic; cook until golden, 1 to 2 minutes. Stir in tomatoes and wine; season with salt and pepper. Simmer until reduced slightly, 3 minutes. Stir in mussels, cover, and cook until all have opened (discard any that haven't), 3 to 5 minutes. Transfer mussels to a bowl with a slotted spoon; stir remaining butter into broth. Pour sauce over mussels and sprinkle with parsley. Serve with oven fries and mayonnaise.

MUSSELS WITH PESTO BROTH & LEMONY OVEN FRIES

Steps:

• Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
• Cut the potato into ½-inch-thick slices; cut the slices into ½-inch-thick sticks. Spread the fries in a single layer on the prepared pan and coat with cooking spray. Bake for 20 minutes. Toss the fries with ½ tsp salt and the black pepper. Bake the fries until browned, 5 minutes more. Remove from the oven and sprinkle with the lemon zest.
• Meanwhile, in a large pot, add the mussels, wine, and 1⁄4 cup water and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until the mussels open, 4 to 5 minutes. (Discard any mussels that do not open.)
• Transfer the mussels to 2 bowls. Stir the pesto and remaining ¼ tsp salt into the broth in the pot. Spoon the broth over the mussels. Serve with the fries.
• Serving size: about 34 mussels, 24 fries, and ¾ cup broth