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Mussels and Fries with Mustard Mayonnaise

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Mussels and Fries with Mustard Mayonnaise

Mussels and Fries with Mustard Mayonnaise

amanda

Equipment

  • - Dutch Oven

  • - Cast Iron Skillet

  • - Fish Spatula

  • - Large Pot with Lid (Stainless Steel)

  • - Mandoline Slicer

  • - Food Processor (with Slicing Blade)

  • - Silicone Spatula and Stirring Spoon Set

  • - Measuring Cups and Spoons Set

  • - Vegetable Peeler

  • - Cutting Board with Non-Slip Surface

  • - Chef's Knife (10 to 12 Inches)

Ingredients

  • 1 (15- to 16-ounce) package frozen french fries

  • 1 small onion

  • 2 garlic cloves, forced through a press

  • 3 tablespoons unsalted butter

  • 2 teaspoons dry mustard

  • 2 teaspoons water

  • 1/2 cup mayonnaise

  • 1 cup dry white wine

  • 2 pounds cultivated mussels, rinsed

  • 2 tablespoons chopped flat-leaf parsley

  • Equipment: an adjustable-blade slicer

  • Accompaniment: crusty bread (preferably a baguette)

Instructions

1

Instruction 1

Cook french fries according to package instructions and keep warm in oven if necessary.
2

Instruction 2

Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.
3

Instruction 3

While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper.
4

Instruction 4

Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.
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