Moules Frites
David Lebovitz
4 tablespoons (60g) unsalted or salted butter
1/2 cup (55g) peeled and finely chopped shallots
6 garlic cloves, peeled and finely chopped
pinch of salt
3 cups (750ml) dry white wine
1/4 cup (15g) chopped flat-leaf parsley
4 pounds (1.8kg) mussels, cleaned and debearded
In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots, garlic, and salt, and cook, stirring frequently, until the shallots and garlic are soft and wilted, 1 to 2 minutes.
Add the wine and parsley and bring to a boil. Add the mussels to the pot, stirring them a few times, then cover and steam for about 5 minutes until the mussels open, lifting the lid midway during cooking to give them a stir.
Remove from heat and serve the mussels with French fries and hearty, coarse bread, to soak up the liquid.
Serves 4 to 6
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