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Friday, January 23, 2015

Mussels Normandy Style with Hand Cut Fries

This is a local dish from Normandy. It is extremely easy to make and you can have a pot of steaming mussels on the table in 15 minutes. It is mandatory to eat with your fingers! Also, don't forget a crusty baguette for mopping up the sauce!

Tips: You can substitute crème fraîche for sour cream.


Serves 4

1 lb. of mussels
1 shallot (minced)
1/2 cup of dry white wine, calvados or cider
2 tablespoons of butter
1 tablespoon of extra virgin olive oil
1 tablespoon of parsley (chopped)
2 sprigs of thyme
two bay leaves
3 tablespoons of crème fraîche (or sour cream)
salt and pepper

2 russet potatoes
1 cup of extra virgin olive oil
salt and pepper

Heat a deep saucepan and add butter and olive oil, then add shallots, thyme and bay leaves and cook at low heat for about 3 minutes until the shallots are soft.

Add the mussels and wine and cover; cook at low-medium heat until the mussels are open for about 3-5 minutes. With a slotted spoon transfer mussels to a deep serving bowl and cover to keep warm.

Bring pan juices to a boil over high heat and cook until reduced to half (3 minutes). Remove from heat and add the crème fraîche, salt and freshly ground pepper. Pour over the reserved mussels and sprinkle with chopped parsley.

Peel and cut the potatoes in long thick slices, then cut them again vertically. Heat the olive oil in a deep skillet and working in batches add potatoes when the oil is hot; cook at medium heat for about 4 minutes until crispy in the outside and soft in the inside. Transfer to a plate lined with a paper towel. Season with salt and pepper.



Shallots and herbs

How to cut the potatoes

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