- Prep Time: 30m
- Cook Time: 20m
- Total Time: 50m
- Serves: 4 people
Ingredients
- 4 pounds mussels, scrubbed well and beards removed
- 4 tablespoons olive oil or butter
- 1 onion, minced
- 3 celery stalks, minced
- 3 cloves of garlic, minced
- 5 springs of fresh thyme
- 2 bay leaves
- 1 cup white wine
- 1 teaspoon Kosher salt
- fresh ground black pepper to taste.
- 4 big russet potatoes, cut into desired fries size.
- 2 quarts peanut oil or canola oil for frying
Instructions
- Make the fries: Put the peanut oil in a 6 quart dutch oven, heat the oil to 375Fº, then add potatoes and cook until golden brown and crispy, 15-20 minutes. Using a slotted spoon, transfer fries to a plate lined with paper towel. Season with salt and pepper.
- Meanwhile, cook the mussels: Heat a 8 quart wide pot at medium-high heat for 1 minute then add olive oil. Add onion and celery into the pot and saute for 5 minutes. Don't brown the vegetables, just soften them. Add thyme, bay leaves, mussels, salt and pepper, mix everything well, add white wine and cover. Cook 5-10 minutes, until all mussels are opened. Stir during half time. Serve hot and don't forget to pour the sauce over the mussels.
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