Spicy mussels and fries in a marinière sauce

Ingredients

• 2 kg Fresh mussels (Bouchot or Mont-Saint-Michel mussels, very lively (bissus present))
• 1 kg Firm-fleshed potatoes (Unpeeled, cut into medium fries)
• 2 unités Shallots (Finely sliced)
• 3 gousses Garlic (Finely chopped)
• 125 ml Dry white wine (Chardonnay or Muscadet, otherwise a dry white wine from the store)
• 125 ml Water
• 200 ml Whole liquid cream (Raw cream, not whipped)
• 30 g Unsalted butter (To finish the sauce)
• 1 c. à café Espelette pepper (Ground, adjust to taste)
• 1 l Peanut oil (or neutral oil) (For frying and chili infusion)
• 2 unités Smoked sweet red chilies (Deseeded, coarsely chopped)
• 1 c. à café Sea salt (To adjust)
• 1 c. à soupe Flax egg (optional) (Mixture of 1 tbsp ground flax seeds + 3 tbsp water, let rest 5 min)

Instructions

1. Cleaning the mussels

   Rinse the mussels under cold water. Scrub the shells with a brush to remove sand. Remove visible byssal threads. Place the mussels in a large dish, cover with a lightly damp cloth and put in the back of the refrigerator (≈4 °C) for 10 min.

   Time: PT10M

2. Preparing the chili oil

   Heat 200 ml of peanut oil in a small saucepan over medium heat (≈180 °C). Add the chopped smoked sweet red chilies and the 2 crushed garlic cloves. Let infuse for 5 min while stirring gently, then remove from heat and strain. Reserve the flavored oil.

   Time: PT10M

   Temperature: 180°C

3. Cutting and preparing the fries

   Wash the potatoes, cut into 1 cm thick sticks (no need to peel). Rinse quickly in cold water to remove excess starch, then dry thoroughly with a clean cloth.

   Time: PT15M

4. First fry of the potatoes (blanching)

   Heat 800 ml of oil to 140 °C. Submerge the fries in small batches for 5 min without browning. Drain with a skimmer and place on paper towels.

   Time: PT5M

   Temperature: 140°C

5. Second fry of the potatoes (golden)

   Raise the oil to 180 °C. Fry the blanched fries for 2‑3 min until golden and crisp. Drain, salt immediately with sea salt, then keep warm.

   Time: PT5M

   Temperature: 180°C

6. Cooking the mussels in marinière

   In the large pot, heat 2 tbsp neutral oil, add the sliced shallots and chopped garlic, sauté for 2 min. Pour in the white wine and water, bring to a boil. Add the mussels, cover and cook 3‑4 min over high heat until all shells open. Remove the mussels with a slotted spoon, reserve the cooking liquid.

   Time: PT10M

7. Finishing the sauce

   Reduce the cooking liquid over medium heat until it thickens slightly (≈5 min). Stir in the liquid cream, butter, Espelette pepper and adjust seasoning with salt. Simmer for 2 min, then remove from heat.

   Time: PT5M

8. Plating

   Arrange the mussels in a large shallow dish, drizzle with marinière sauce, add the fries around, drizzle with a stream of chili oil and optionally sprinkle with flax egg (or emulsified flax egg) for the final touch.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

6 g