Serving mussels with fries? The best of bistro cooking!
ingredients
Moules
Frites
directions
Heat the butter in a large pot or skillet over medium heat. Add pancetta and saute until slightly crisp, about 2 to 3 minutes. Add celery, garlic and ginger, sauté until just start to soften, about 2 minutes. Add mussels, scallions, cook 1 minute. Add beer, lime juice and cream. Cover and steam until mussels open, about 3 to 5 minutes. Sprinkle with chopped parsley. Serve the mussels with frites.
Peel and cut potatoes into 1/4-inch thick slices. Soak in water for a minimum of 2 hours. Remove frites from the water and dry very well.
Heat the oil in a deep pot until it reaches 330 degrees F. Fry potatoes in small batches in oil for about 3 minute or until just cooked through but not browned. Drain on paper towel and cool to room temperature. Heat the oil to 375 degrees F. Fry potatoes again about 1 to 2 minutes or until golden brown and crispy. Drain on paper towel. Season the frites with salt and pepper. Serve frites with moules.