Mussels And Fries Americain Recipes

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.

Steps:

• Wash and clean the mussels.
• Discard any that are open and do not close when tapped sharply.
• Take a large lidded pan that will hold all the mussels.
• Add the mussels, butter, onion, white wine and half the parsley.
• Put over a high heat.
• Cover and cook until they are all open, removing the lid to turn the mussels occasionally.
• When they are all open remove from the heat and set aside for about 30 minutes to let any grit settle to the bottom of the pan.
• Scoop out the mussels with a large slotted spoon and divide between four plates.
• Pour all the juices from the pan over the mussels, holding back the last tbsp or so.
• Sprinkle the remaining parsley over the mussels and serve with mayonnaise. and chips.

Steps:

• For the mussels: In a large pot on medium heat, add the olive oil and chorizo. Break up the chorizo while cooking to create fine crumbles. Season with a nice pinch of salt and ground pepper and cook, stirring, until the bits and pieces are crisp, 5 to 8 minutes.
• Add the wine, bring to a simmer and simmer for a few minutes. Stir in the cream. Immediately add the mussels and cover the pot with a lid. Jiggle the pot a bit to coat with the liquid on the bottom. Steam until most of the mussels are opened, about 5 minutes. Discard ones that do not open in the steaming process.
• For the fries: Fry the shoestring French fries according to the package instructions.
• Add the oil, garlic and a few grinds of pepper to a large bowl. Mix and mash to combine. Add the hot fries to the bowl and toss while sprinkling with the parsley. Serve with mayonnaise for dipping.
• Sprinkle the mussels with the cilantro and serve with the fries.

Steps:

• Cook the fries according to package instructions and keep warm in the oven if necessary.
• 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.
• While the onion cooks, whisk together the mustard and water until smooth, then whisk in the mayonnaise and about 1/4 teaspoon pepper.
• 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.)
• 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
• This RECIPE can be doubled in an 8-quart heavy pot.

Steps:

• For the mussels:.
• Directions.
• Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half.
• Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth.
• Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.
• For the French Fries:.
• Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water.
• Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels.
• Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.
• For the Aioli:.
• Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving.
• Serve the fries with the aioli alongside the mussels.

Steps:

• Heat the oil in a Dutch oven or medium pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the poblano puree and clam juice and simmer, stirring occasionally, until reduced by half, about 10 minutes. Add the coconut milk and simmer until reduced by half, about 5 minutes.
• Transfer the mixture to a blender, add the spinach and honey, season with salt and pepper, and blend the green chile broth until smooth.
• Rinse out the pot and return to the stove over high heat. Add the wine, bring to a boil, and reduce by half, 3 minutes. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot, and cook until the mussels open, 4 to 5 minutes. Discard any that do not open.
• Add the parsley and season with salt and pepper. Spoon the mussels and broth into bowls and serve with the fries on the side if desired.