Hi friends, happy Sunday! How’s your weekend going? Mine has been filled with lots of cleaning, naps, and some baking. Which has been lovely and much needed before I go out of town next weekend. I always enjoy coming back to a clean home after I have traveled. Speaking of traveling, I’m getting pretty excited about my trip to Austin next weekend. My best friend is flying in from North Carolina to meet me there, then we are gonna spend four days exploring the city and eating at our favorite places. We are staying at an adorable AirBnb in East Austin. I am hoping East Austin will be my new neighborhood when I move there, it has all the best places. Honestly, I’m just excited to get out of Seattle and explore my hopefully *fingers crossed* soon to be, new town.
Alright, back to the reason you are here, these mussels. They are delicious, bright and fresh. I love them served with fries like they do in Belgium, which I have read is the national dish of Belgium. Although, I don’t think they serve them with jalapeños. This dish is quick and easy, so it’s perfect for weeknight meals. I made my fries from scratch, but feel free to shave off some time and make a bag of frozen ones, which is perfectly acceptable.
- 1 pound mussels
- 1/2 jalapeño – (de-seeded) and small diced
- 2 tablespoons basil – chiffonade, plus more set aside for garnish
- 4 tablespoons high fat butter (softened- not melted) – I use Plugra brand
- 1 small shallot- minced
- 2/3 cup dry white wine
- 1 teaspoon kosher salt
- 4 large russet potatoes
- 3 quarts of canola oil
- Salt to season
- Rinse and de-beard your mussels (ask your seafood salesman, or fishmonger to show you how)
- Prep your jalapeño and basil; mix it with the softened butter, set aside
- Mince your shallot
- Cut your fries, keep them in a bowl of water with enough water to cover them until ready to use
- In a dutch oven, or pan with high-sides, heat up your oil to 300-320 degrees F. Maintaining that temperature range. Once the oil is up to temperature, drain the fries. Place a quarter of the amount of fries in the oil, being very careful using a mesh strainer or frying spider (utensil). Cook in the oil for about 5 minutes. Remove fries using strainer, and set on a paper towel lined baking sheet. Making sure to maintain the oil temperature, repeat with each quarter portion of fries until they are all blanched.
- Heat the oil to 375 degrees F. Cook the fries in batches until they are golden brown and crispy, which is about 3 minutes per batch. Once you remove the fries from the oil, drain with the strainer and place in a large bowl. Toss with a pinch of salt. Place the cooked fries on a baking sheet in the oven set to 200 degrees to keep warm.
- In a dutch oven or a deep pan with a lid, warm 1/2 a tablespoon of oil. Add the minced shallot and cook until translucent and softened.
- Add in half of the jalapeño butter, and the mussels
- Pour in the wine, cover with a lid and gently move the pan around for about 30 seconds
- Take off the lid, the mussels should be opening by now
- Add in the remaining butter and salt, stir to emulsify
- Garnish with extra basil, serve in bowls making sure to get the sauce too, serve with fries