A French bistro classic with a vibrant twist! Tender mussels simmered in a sweet pepper and white wine sauce, served alongside golden, garlicky fries and a bright, creamy aioli for dipping. Perfect for an effortless yet elegant meal.
A French bistro classic with a vibrant twist! Tender mussels simmered in a sweet pepper and white wine sauce, served alongside golden, garlicky fries and a bright, creamy aioli for dipping. Perfect for an effortless yet elegant meal.
Ingredients
- • For the fries: 1 (24 ounce) bag frozen shoestring french fries, 1/2 cup finely chopped fresh parsley, 3 cloves garlic grated
- • For the aioli: 1/2 cup mayonnaise, 1 lemon zested and juiced, 2 garlic cloves grated, Kosher salt and black pepper to taste
- • For the mussels: 3 tablespoons olive oil, 1 shallot thinly sliced, 4 cloves garlic thinly sliced, salt and ground black pepper to taste, red pepper flakes to taste, 2 tins Fishwife Sweet Pepper Mussels, 1/2 cup dry white wine, 2 tablespoons unsalted butter, Lemon slices for serving
Directions
- Bake the fries according to package directions. Keep warm until ready to serve.
- Make the aioli. In a small bowl, mix all ingredients and season to taste with salt and pepper.
- For the mussels, heat oil in a large skillet over medium heat. Add shallots and cook until soft and translucent, 5 minutes. Add garlic, salt, pepper, and pepper flakes. Cook until fragrant, 1 minutes. Add mussels (liquid included) and mix to combine. Add white wine and increase heat to medium high. Cook until half the liquid has reduced, 5-7 minutes. Add butter and swirl around until melted. Season to taste with salt and pepper and season with more parsley if desired.
- Toss fries in a large bowl with parsley and garlic. Serve mussels immediately in a shallow bowl alongside fries, aioli, and lemon slices.
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