Spicy mussels and fries in a marinière sauce
Recipe by Norbert Tarayre
Fresh mussels cooked in a marinière sauce, served with homemade fries lightly flavored with smoked sweet chili oil. A “calienté” version that combines the creaminess of Normandy cream, the heat of Espelette pepper, and the crunch of golden fries. Perfect for a convivial French-style meal.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
45m
Prep
20m
Cook
10m
Cleanup
1h 15m
Total
Cost Breakdown
Total cost:$26.50
Per serving:$6.63
Critical Success Points
- • Cleaning and checking the liveliness of the mussels (byssus).
- • Precise temperature control of the oil for frying.
- • Quick cooking of the mussels to avoid them becoming rubbery.
Safety Warnings
- • Oil at 180 °C can cause severe burns – handle with care and avoid splatters.
- • The steam from the mussels is very hot – keep the lid at a distance.
- • Shells that stay closed after cooking must be discarded (risk of poisoning).
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