I've been dying to make this recipe ever since my friend ordered this at The Abbey in Brookline. White wine moules frites has always been a favorite of mine, but this takes things to a whole new level. The best part? It's still just as easy to make.
For the mussels, you will need:
- 1-2 pounds of mussels, cleaned and de-bearded
- 3 cloves of garlic, minced
- 1 shallot, minced
- 2 tbsp butter
- 1 tbsp finely chopped small chile. I used a thai bird chile, but you can use jalapeno too
- 1 stalk lemongrass, outer layers removed and finely chopped
- a dash of lemon juice
- 1-2 tsp Fish Sauce
- 1 can unsweetened coconut milk
- chopped cilantro, for garnish
For the fries, you will need:
- 2-3 medium sweet potatoes, peeled and sliced into thin fries
- salt, to taste
- olive oil, for coating
- chile or chipotle powder
Melt the butter in a pot over medium-high flame; throw in the shallots when the butter begins to bubble. As the shallots cook down, throw in the garlic, peppers, lemongrass, and then the fish sauce. The mixture will start to smell fragrant. Add in the lemon juice and 1/2 of the can of coconut milk. When this mixture is simmering, carefully put in the cleaned mussels and cover the pan so that the mussels can steam open. Let simmer over medium heat for about 7 minutes. Add in the rest of the coconut milk and bring this to a simmer as well. Garnish with the chopped cilantro, and give it a stir.
To make the fries, simply coat the sweet potatoes in olive oil, salt, and a sprinkle of chile powder. Dump this in a pan in a single layer and put it in an oven preheated to 450 degrees. It should take about 30 minutes to completely roast, so I ended up throwing these in the oven first before making the mussels. Enjoy!